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 |
| Maturation | 36+ months |
| 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.