Sbrinz

Sbrinz is an exceptionally hard cheese originating from central Switzerland, often used as a substitute for Parmesan in Swiss cuisine. Produced in 42 dairies within the region, Sbrinz is made exclusively from local cow's milk and aged locally until it attains its signature perfection. Contrary to common belief, the name "Sbrinz" does not refer to a specific location. However, a marketing campaign in the 1990s did lead to the naming of an area as Sbrinz.

This cheese is notable for its extra-hard texture and rich, full-fat content, containing approximately 40% to 45% fat in its dry state. It requires a minimum ripening period of 16 months before it’s ready for sale, though its flavor truly peaks after 24 to 30 months of aging. Sbrinz is reputed to be Europe's oldest cheese, with origins going back to the Celts, who were making cheese well before the birth of Christ. The first documented mention of Sbrinz dates back to 1530, though some believe it is even older.

In 2001, Sbrinz received the appellation d'origine contrôlée (AOC) certification, which was updated to the appellation d'origine protégée (AOP) certification in 2013. This designation ensures that the milk and production processes adhere to strict standards for the cheese to be officially recognized as Sbrinz.

There are many delightful ways to enjoy Sbrinz. It can be grated over pasta, nibbled on as small pieces paired with wine, or savored as thin shavings from the hard cheese. It is also delectable when eaten with bread and butter.