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The product
Sbrinz AOP alpage - Presidio Slow Food - 36 mesi
One of Switzerland's most famous cheeses, with a long-standing tradition
Code:
40732
Country of origin:
Swiss
Type of Milk:
Raw Cow's milk
Weight:
40 kg approx
Minimum order:
1/16
| Description | Cheese made with aw cow's milk from Swiss Brown cows, reared exclusively on mountain pastures during the summer |
|---|---|
| Appearance | The paste is hard, crumbly and golden in colour |
| Taste | It maintains a pleasant creaminess on the palate despite its long ageing process; the flavour is sweet with notes of fresh chamomile flowers, toffee, clarified butter, as well as chocolate, coffee and liquorice |
| Maturing | At least 36 months |
| Curiosity | Sbrinz cheese is traditionally matured vertically on fir wood boards in damp cellars |
| Our selection | Sbrinz from the Presidium is produced exclusively in mountain pastures during the summer season and enhances the cheeses made with milk from four equally small dairies |
| Ingredients | Raw alpage MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 40 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Store at a maximum temperature of +8 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Switzerland |
| Nutrition Declaration | Energy: 1785 kJ / 430 kcal Fat: 34 g of which saturates: 20 g Carbohydrate: 0 g of which sugars: 0 g Protein: 31 g Salt: 1,8 g Typical value per 100 g |
The producer
Gourmino - Langnau - Switzerland
Why we chose them
In 2001, in a rather inaccessible area in the village of Langnau in Switzerland, in the Emme Valley, five dairies founded Gourmino with the intention
of joining forces to market their products. The cheeses are produced in small rural dairies that still process local milk using traditional methods, often
self-producing the starters needed for the production: an approach that is very different from that of the large industries that dominate the Swiss
cheese market. The cheeses are taken to the maturing rooms in Langnau where they are refined. This short supply chain is essential to guarantee
the quality of the cheeses and preserve the centuries-old cheese-making tradition of this region of Switzerland.
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