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.
| SKU | 100864 |
|---|---|
| Country | Switzerland |
| Brand | Selection Beeler |
| Cheese Type | Extra hard |
| Milk Type | Cow |
| Milk Treatment | Raw Milk |
| Maturation | 3+ years |
| Unit | wedge |