One of Switzerland's most famous cheeses, Sbrinz is almost exclusively produced from milk of Brown Swiss cattle. The cows feed exclusively on grass in summer and hay in winter.
One Sbrinz wheel of 100lbs. requires over 160 gallons of fresh, raw milk. After production, cheeses are placed into a brine bath for 18 days and later stored at 64°F for two months; during this time the cheese loses a lot of fat matter and water.
Cheeses are made by 30 small local dairies and production involves both pressing and cooking. The rind is washed, brushed and oiled regularly. Wheels are aged at least 30 months, and often up to four and a half years. Wheels are stored vertically rather than horizontally.
Sbrinz features a dense, waxy texture and a hard paste that begs to be grated. Its flavors are strong, spicy and nutty, with a hint of butterscotch.
Pairs well with a Gruner Veltliner.