Die natürlichste Sache der Welt

Sbrinz Käse GmbH · Merkurstrasse 2 · 6210 Sursee
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© 2019 Sbrinz Käse GmbH

Traditional

The finest cheese, lovingly handcrafted

A high-quality cheese made from first-class milk – the most natural thing in the world!

Sbrinz has been around since the 13th century. It popped up in historical texts for the first time in the year 1530. Today, the cheese is still produced as it was in the olden days: from faultlessly fresh raw milk. There is a good reason for this: a top-quality product requires first-class raw materials. This naturalness is what characterises Sbrinz – from the suppliers, the Sbrinz cows, which eat only grass and hay – to the cheese itself, which contains no additives and is lactose-free. The stringent production requirements for the cheese are set out in the AOP specifications. From A to Z – the most natural thing in the world!

Sbrinz

Cheese with character

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

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.

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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?

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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.

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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?

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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

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Craftsmanship

Sbrinz production in detail

From fresh milk to finished product: this exciting process still contains the same work steps 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.

The cheesemaking process

Cheesemaking explained

More information

Our key factors

The recipe for really good cheese

In Central Switzerland, everything is ‘slow speed ahead’. Sbrinz cheesemakers know that slow and steady wins the race – and in the case of Sbrinz the flavour as well. Ever since the 16th century, Sbrinz has been made traditionally by hand in copper vats. Production is in perfect harmony with nature: apart from raw milk, rennet, cultures and salt, Sbrinz does not contain any other ingredients or additives. Because genuine quality doesn’t need any tricks.

Agriculture

The best milk is the basis

The specifications stipulate that the distance between farms and the cheese dairy should not exceed 30 km. When processed, milk is 24 hours old at most. Sbrinz is made exclusively from raw milk. Only silage-free milk can be used.

AOP specifications

Cheese dairies

Milk as the basis

Cheesemaking is a craft that requires a wealth of expertise and a great deal of finesse and precision. In many respects, the process is exactly as it was several hundred years ago. Here is a nine-step description of the cheese-manufacturing process.

The production process

Storage

The time factor is decisive.

Sbrinz AOP needs time to mature – a lot of time. The ideal age for consumption is 24 months. The more mature the cheese, the more aromatic and spicy its taste.

Visit the maturing cellar

Quality

The A & O entails stringent checks.

Sbrinz bears the AOP label. This quality seal guarantees that by means of constant checks throughout the production process, consumers get a 100% natural, first-class product – free from all additives.