The robust and spicy aroma, the fine salt crystals, fruity roasted flavours accompanied by a milky note - this unique taste experience only offers an extra hard cheese: Sbrinz AOP.

Sbrinz AOP is not only the oldest extra hard cheese from Switzerland with an over 500-year old history, but also the first Swiss cheese which was exported on a large scale as early as 1530 with mules through the Alps to Italy. Not without reason, because even for top chefs it is clear: Sbrinz AOP does not have to hide from Parmesan. On the contrary!

Sbrinz AOP is a cheese which takes time. A great deal of time. After the extensive salt bath, the loaves cure at least 22 months to fully develop their distinctive flavour. The controlled origin from approximately 30 selected valley and mountain cheese dairies in the heart of Central Switzerland, the purely natural cheese production and the fresh raw milk from cows that eat only hay and grass, guarantee the consistently high quality.