The Sélection Beeler Sbrinz is produced with the utmost care. It is stored for at least 36 months and is a true raw milk specialty for the connoisseur. This full-bodied, brittle variety from central Switzerland is one of the most famous icons in of the region alongside William Tell. Each wheel contains a wonderful aroma, as rich as the high-altitude, lush alpine meadows with their wild herbs. An incomparable “something special“ can be found in the wonderfully brittle and delicate paste. Produced during the summer months only, careful handling and storage contribute further to its outstanding quality.
American author and artisanal cheese advocate Max McCalman rated 186 cheese in his book “Cheese: A Connoisseur’s Guide to the World’s Best”, 17 of the top 30 are from Rolf Beeler with the top spot going to Beeler’s Sbrinz. Sbrinz is claimed to be the oldest European cheese. The Celtic ancestors of the Swiss were making cheese centuries before the recorded birth of Christ. Swiss Sbrinz officials claim that the cheese was first mentioned in 70 AD, but do not give any details. Other sources claim that the cheese is mentioned in contracts dated around 1200. It seems certain, however, that it is mentioned in documents dating from 1530, which are kept in the state archive in Bern.
While there is no village or region that was known as Sbrinz, there are two possible origins of the name. The name may come from the village of Brienz in the Canton of Berne. In the 16th and 17th centuries Brienz was a transportation hub for cheeses from the Bernese Oberland and Central Switzerland, from which they would be transported over the Alps. The Italian purchasers called the Swiss cheeses Sbrinz after the origin of the pack trains, and the name spread into Switzerland. A second origin for the name comes from the Lombard word sbrinzo which means any hard cheese.
Since 2001, Sbrinz has been listed as a “controlled term of origin” (AOC) under the Bundesamt für Landwirtschaft (Federal Office for Agriculture). The AOC provides specifications for the origin of the milk and the processes that must be followed in order for the cheese to labeled as Sbrinz.
How we wrap your cheese
Freshness of your cheese is important to us. That’s why – unless noted differently in the description – we package all of our cheese in vacuum bags to help minimize travel impacts. However, we understand that some of you prefer cheese being wrapped in cheese wrap. This option is available to you for a small fee (it takes more time to package the cheese this way, that’s why we charge you a little bit more). Unless specifically noted in the description, all cheese will generally have a best before date of at least 14 days, vacuum packed cheese generally about 2 months. Please note that with cheese this is often only a guidance date and does not necessarily mean the cheese will be of lesser quality beyond that date. In fact many soft(er) cheeses are best kept close to or until after that date for maximum ripeness.
How the cheese gets to you
All Alpine Express cheese are shipped in environmentally friendlier, insulated cardboard boxes. The cheese is bolstered with wood wool and/or recycled packing paper & kept cold with an ice gel pack. It is shipped via Australia Post’s ‘next day guaranteed’ Express Post service. To guarantee the freshness of the cheese we can only service customers within this service network. Please check if your delivery postcode is part of it. Customers residing in the Metro Brisbane area can also arrange a free pick-up from our warehouse in Bulimba.
All Cheese Boxes are sent on Wednesdays with an order cut-off time at 12pm AET that day (except for some cheese boxes where the cut off time is midnight the Sunday before). All customers will get a tracking number to follow their parcel’s progress.