Sbrinz AOC

This cheese was first described in 70BC as ‘Caseus Helveticus’ or “Swiss Cheese” and today is not so very different from that of Roman Times.  It is a hard and almost grana-style cheese, but not quite as crumbly as the cheese that it is said to have inspired, Parmigiano-Reggiano. This is due to the fact that Sbrinz begins with full fat milk (rather than the skim start of its Italian cousin).

How To Enjoy:

Sbrinz has an aroma reminiscent of Alpine flowers and a flavour that is lightly spicy with a slightly salty finish. Excellent grated on pasta or soups or as a hard nibbler offering on the cheese board. Serve with a fruity Burgundian red wine, or with a full Savoie white.