Sbrinz AOP

Welcome to the world’s most natural culinary delight – welcome to Sbrinz! Sbrinz stands for 100% natural production in harmony with nature, animals and human beings. Sbrinz cheese dairies and Sbrinz milk producers have agreed to adhere to stringent regulations: no use of additives or genetically modified organisms (GMOs). Sbrinz is almost exclusively produced from milk from the Swiss Brown Cow. The cows feed exclusively on grass in summer and hay in winter – no silage or feedstuffs of animal origin or feed urea may be used.

Our products

Sbrinz presentations

Sbrinz grated cheese

Suitable for pasta, risotto or au gratin dishes: the culinary range of grated Sbrinz is almost unlimited. Its spicy aroma adds the perfect finishing touch to fine dishes.

To the recipes

Sbrinz chunks

Sbrinz chunks and an excellent glass of wine or sparkling cider are bound to be a hit with your guests. Use a Sbrinz cutter to break (not cut!) some morsels off a piece of ripe Sbrinz cheese. Would you like to order a Sbrinz cutter now?

To the shop

Sbrinz AOP Portion

The culinary range of Sbrinz AOP portions is practically unlimited. Its aromatic bouquet gives your dishes just the right zing. Sbrinz AOP portions can also be easily be turned into grated cheese using an ordinary grater.

To the shop

Sbrinz sliced curls

This Central Swiss cheese, with its corners and edges, can also be very tender... in the form of wafer-thin sliced curls. You can either buy pre-packaged Sbrinz sliced curls or simply carve them yourself using a Sbrinz slicer or ordinary peeler. Would you like to order a Sbrinz slicer and perhaps the matching Sbrinz Fix for safe slicing?

To the recipes

Sbrinz AOP Chips – by Globus

Extra-crispy cheese chips made of 100% Sbrinz AOP – perfect for your next aperitif or simply as a tasty snack between meals. Available exclusively in Globus Delicatessa outlets.

Sbrinz Chips recipe

To the Shop

Getting to know Sbrinz

Learn more about this traditional cheese

A cheese with character – Sbrinz is an extra-hard, full-fat cheese with 45% of fat in dry matter. It needs time to mature, a lot of time. The minimum age for consumption is 18 months when Sbrinz has become ideal for slicing. However, it takes 22 months for Sbrinz to develop its full flavour. The more mature the cheese, the more aromatic and spicy its taste. In addition, Sbrinz is the only Swiss cheese that may be savoured in three different ways.

Traditional

The finest, handcrafted cheese

From the fresh milk to the finished cheese: this exciting process still includes the same work stages as many centuries ago, even though technology has been incorporated in many fields. Get to know the individual stages of cheese production and find out how you yourself can make cheese.

Craftsmanship

Full of character

From the heart of Switzerland

Sbrinz is still made in 25 selected valley and Alpine cheese dairies in Central Switzerland. To produce Sbrinz, only milk from the region is processed, after which the cheese is also stored in the area of origin, thereby eliminating long, unecological transport routes.

Origin

Well-travelled

From Central Switzerland out into the world

The roots of Sbrinz AOP go far back to the 16th century, when cheese was gathered in Brienz for transport to Italy by mule. One of these was the cheese that would later become known as Sbrinz based on the Italian name “lo sbrinzo”.

The history

Passionate

A passion for good cheese

Farmers, cheesemakers and intermediaries each own one-third of the company. Sbrinz Käse GmbH primarily deals with marketing Sbrinz cheese as well as quality and production checks and quantity guidance.

Sbrinz Käse GmbH

Experiencing Sbrinz

Sbrinz maturing cave – Open sesame!

In the middle of Lucerne lies a real jewel. Here, we are not talking about the Chapel Bridge, the imposing water tower or the Culture and Convention Centre. No, we are talking about the venerable Sbrinz cheese warehouse in Lucerne’s St. Karli district. Built back in 1926, the Sbrinz maturing warehouse still serves the same purpose today. The warehouse, part of which is situated below the level of the Reuss River, is very impressive: Up to 60,000 cheese wheels can be stored here in an upright position, not horizontal.