Sbrinz Alpage A OP

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Sbrinz Alpage A OP
The Sbrinz Story
Sbrinz is a traditional cheese that has been
produced for centuries in Switzerland.
The name “Sbrinz” is thought to have originated in the town of Brienz in Switzerland.
In the 13th century, the trade route from Lucerne, Switzerland to Domodossola, Italy was
used to transport Sbrinz via pack mules… and
it still exists today. They did not come back
empty-handed… good Italian wine was also
hauled back to Switzerland.
Gourmino’s selected Sbrinz Alpage is produced by the family of Andreas Gut on Alp
Chüneren, Wiesenberg. The alp is 4,500 ft.
above sea level, where a wide range of alpine
herbs and flowers grow. The alp is on the trade
route of Sbrinz (see picture left).
Alpage
Alpage production means that the cheese is produced high up in the Alps. The animals are herded
up the Alps to summer pastures. This is known as
“transhumance”.
Alpage cheese can only be produced during the
summer months. This is the time when the farmers
in the valley send their cows to the alp where they
live during the hottest periods of the year. During
this time, they live in the alpine dairy where the
cheesemaker has to milk the cows and process the
milk into Alpage cheese. This is what makes alpage
cheese special, and it should not be confused with
alpine-style cheese.
Slow Food
The Slow Food project was developed in order to
promote excellent production which will exclusively
take place during summer on the alp. There, the
animals, mainly the brown Swiss breed, are kept on
the best pastures. The cows that graze during the
summer only receive dry hay as food during the winter
season. Sbrinz AOP Slow Food stands out from the
mass of other Sbrinz AOPs, which are trivialized
by the excessive industrialization of the production
processes and that unfortunately dominate the
market.
The slow maturation process gives this extra-hard
cheese a full flavor and helps to develop its complex
aroma: That is why Sbrinz reaches its peak after a
minimum of 30 months of affinage, as defined in the
production regulations of the Presidio.
The Cheesemaker
Andreas Gut is the master cheesemaker of our
Sbrinz Alpage AOP. He lives with his family in the
Alps during the summer months. He owns 27 cows
(along with 4 donkeys and 128 pigs).
For the production of the cheese, he milks his own
cows and also buys milk from 6 of his alpine
neighbors.
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Cutting instructions
From a wedge into portions
From a wedge into nuggets
How to enjoy
Sbrinz at 3 years is usually broken. Its crystalline
texure has large tyrosine proteins developed in the
cheese; also known as „cheese crystals“. Below are
some ideas to enjoy the cheese:
Broken and served with fresh and dried fruits
Grated over your favorite pasta dishes and
gratins
Boost your fondue recipe
Shaved onto salads
Enjoy with many beverages from bold red
wines, ciders, whiskies and bourbons as
well as a wide range of non alcoholic drinks.
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Sbrinz Alpage AOP
handcrafted by Andreas Gut
on the Alp Chüeneren
selected & proved by Gourmino.
Switzerland. Naturally.
Cheeses from Switzerland.
www.cheesesfromswitzerland.com