Burrata with Spring Pea & Pistachio Pesto
Creamy burrata meets bright pesto.
Sbrinz
This item is temporarily unavailable
- Raw
- Animal Rennet
- Age: 36 months
- Cow Milk
- Switzerland
- ApproachableAdventurous
- SoftHard
High atop Alp Chueneren at 4,400 feet, Andreas Gut milks his herd of 27 Brown Swiss cows to make “Europe’s oldest cheese,” in the traditional, AOC-protected style. Sbrinz is only produced during the summer, when the cows graze on wildflowers and herbs. It’s aged for three years so it can develop its signature extra hard, golden interior. The crystalline paste is delicate and buttery with toasted caramel notes and a bit of spice. Celebrate this complex, seasonal cheese with a bold, fruity merlot.
“A dense, waxy cheese great for grating. Try grating Sbrinz over your pasta for a change in flavor profile if you normally use Parmigiano cheese. Pairs well with a sweet Austrian wine.”
World Cheese Awards 2019- Super Gold
Cow's Milk, Salt, Rennet, Cultures
Allergens: Milk
- The minimum age for Sbrinz is 18 months, but it doesn’t fully develop its flavor until about 22 months.
- Sbrinz has roots that date back as far as the 16th century. Though there is debate about it, some believe Sbrinz to be Europe’s oldest cheese.
- When not on a cheese board, Sbrinz can be grated onto pasta for a bit of spice.
- Sbrinz has been a popular cheese for centuries, and even has a transit pathway named after it: the Sbrinz Route. Before alternative routes were developed, it was the fastest way to get from central Switzerland to northern Italy.
- Only 42 dairies in Switzerland still make Sbrinz.
- Sbrinz is made in the same grana style as Parmiggiano Reggiano, the curds are cut down to the size of grains of rice which expels most of the moisture, the wheels are then pressed to expel even more resulting in its hard and dense texture.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate
Share
