The texture of this Sbrinz is quite firm before breaking down to a sensation redolent of granular sugar, then yielding to a wonderful, piquant creaminess.
It’s clearly a well-matured treat for true raw milk cheese connoisseurs. Some even argue that the Swiss were the ones that invented the recipe leading from the Sbrinz to the Parmigiano-Reggiano. Who knows, but one thing is sure, a good, well-aged Sbrinz, like the one from Rolf Beeler, is a match for any Parmigiano-Reggiano.
|Origin||Switzerland: Canton Uri|
|Milk||Raw cow’s milk|
|Use||Table cheese. Grated over pasta.|
|Bread match example||Walnut & Currant roll – La Madre Bakery|
|Beverage match*||Italian Pinot Noir from Valle d’Aosta or Alto Adige. 2011 vintage Pinot Noirs from Victoria are also a great match.|
* Beverage match provided by Mark Protheroe, Group Head Sommelier of the Grossi Group.