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Cheese from Central Switzerland
Partly skimmed raw cow milk is set in copper vats with mostly thermophilic cultures and rennet, cut with a harp and cooked at 54–57 °C. The wheels are pressed, brined at least 15 days, sweated until a fat film forms, then stored upright and dry; they may not be sold before 18 months.
| Raw cow milk | Never thermised or pasteurised; processed within 24 hours of the oldest milking[sbrinz-pflichtenheft] |
| Sbrinz-specific, mostly thermophilic lactic cultures | Defined and supplied by the producers' group[sbrinz-pflichtenheft] |
| Rennet or rennet substitutes | Nothing from genetically modified organisms[sbrinz-pflichtenheft] |
| Salt | In brine of at least 20 °Bé[sbrinz-pflichtenheft] |
| Starter | Sbrinz-specific, mostly thermophilic lactic cultures |
Total time across the recorded steps: 19 months
What changes: Raw milk is partly skimmed and run into a copper vat
Output: partly skimmed raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Partly skimmed raw cow milk is set in copper vats with mostly thermophilic cultures and rennet, cut with a harp and cooked at 54–57 °C. The wheels are pressed, brined at least 15 days, sweated until a fat film forms, then stored upright and dry; they may not be sold before 18 months. Made in 8 steps over 19 months. The longest step, mature upright, takes at least 18 months (Bundesamt für Landwirtschaft 2019) and runs at 9–14 °C (Bundesamt für Landwirtschaft 2019). Mostly thermophilic lactic acid cultures does most of the fermenting.
| Main step | at least 18 monthsSet[sbrinz-pflichtenheft] | Mature upright |
|---|---|---|
| Temperature | 9–14 °CSet[sbrinz-pflichtenheft] | Mature upright |
Like Parmigiano Reggiano it is a cooked, extra-hard cheese from partly skimmed raw milk, but it is made with Sbrinz-specific, mostly thermophilic cultures, sweated until a fat film forms, and stored standing on edge in dry cellars at 60–75 % humidity.
Raw milk is never thermised or pasteurised. The specification sets at most 330 g/kg water and at least 10 g/kg salt, and allows the cheese to be sold only from 18 months of age.
Every number is labelled with how it is known. How this atlas is made
Sbrinz was registered as a Swiss protected designation of origin on 20 December 2001, with changes in 2004, 2014, 2015 and 2019. A 1953 USDA handbook files Sbrinz under Spalen, a very hard cow's-milk, Swiss-type cooked-curd cheese that it says was first made in the Swiss canton of Unterwalden.
