Sbrinz

Sbrinz is a hard cheese from central Switzerland, one of the oldest cheeses in Europe. It is produced mainly in the cantons of Lucerne, Obwalden and Nidwalden in the traditional way by hand in copper kettles.

Ingredients

In addition to raw milk, rennet and salt Sbrinz no other ingredients or additives. Since it is very dry, it keeps well. But his salt content is low, it has, for example, less salt content than Emmentaler.

Distribution area

The most Sbrinz is consumed in Switzerland itself. For centuries, much of the production is exported to Northern Italy. The path from Lake Lucerne on the Brünig and the Grimsel Pass was known under the name Sbrinzroute. Also over the Gotthard pass large quantities were exported Sbrinz and then traded in Magadino. So were temporarily one to two fifths of the duty-paid goods in Urserntal Sbrinzkäse. In Germany and Austria, however, Sbrinz is little known and not widely available.

Character

Sbrinz has a distinctive, spicy intense cheese flavor. Its consistency is due to the long storage period waxy brittle and somewhat crystalline. It is deposited at least 16 months before he is released for sale. Before he comes to the table, he should be at least two years better yet three years old. Even more pronounced, strong and spicy taste five years old Sbrinz.

Sbrinz found in various forms space in the kitchen: when planing role as Möckli ( chunks ) or as grated cheese. Sbrinz is a good grating cheese for pasta dishes, especially as an alternative to Parmesan. Also, as an accompaniment to bread and a powerful, crisp white wine it is well suited. He should never be cut, but broken. To this end, there are the so-called Sbrinz engraver.

Name name

The name of the cheese is probably of Roman origin and can brinza with the Romanian word and the Dalmatian brenza (a type of sheep's milk cheese ) are associated. In addition, the town of Brienz is considered namesake, who was in the Middle Ages the main hub for Sbrinz. Many Swiss is the name of today in two syllables ( Schbri - enz - with overemphasis on the i) pronounced.

The name is a protected designation of origin and therefore carries the additional AOC. At the time of Sbrinz cheese GmbH has 34 production plants that currently produce about 1800 tons Sbrinz per year ( 2007/2008).

Swell

• Lucerne Newspaper of September 15, 1954, special issue on the Swiss Agricultural Exhibition (SLA ), article by Oskar Burri.