Sbrinz Alpage AOP Slow Food
a bouquet from the alp
Handcrafted on the alp, 36 months aged with a finishing affinage in the mountain. This Sbrinz tastes bloomy and aromatic notes of fresh chamomile blossoms, toffee and clarified butter with large cheese crystals.
Sbrinz has been produced in Switzerland for centuries. In the 13th century, mules were used to transport the sturdy, hard Sbrinz on the now historic but still existing transport route Lucerne Switzerland to Domodossola, Italy. We delivered cheese and imported good Italian wine on the way back when.
Alpage means that a cheese is made on the alp and only during the summer months. Depending on the altitude of the alp and the annual weather conditions the Alpage production lasts between 10 and 16 weeks.

produced on the alp and aged for at least 30 months

Slow Food was created to promote this exclusive cheese production, which can only take place in summer. The cows enjoy the lush grass on the alp – you can literally smell it.
In addition, Sbrinz Alpage AOP Slow Food must be aged for at least 30 months – only then the extra-hard cheese develops its full and complex flavor.

3 to 6 months finishing affinage in the mountain

After the minimum affinage period of 30 months, the Sbrinz Alpage AOP is brought to our cheese cellar in Reichenbach. Deep inside the mountain is aged for another 3 – 6 months. The climate deep inside the mountain is humid. This makes the rind softer and the cheese flavor can develop even more. The rind, which is otherwise very dry and thick, becomes softer, can be broken more easily and the customer has less rind to cut through.

Recommended Posts