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Cheese from Central Switzerland
Partly skimmed raw cow milk is set in copper vats with thermophilic cultures and rennet, cut with a harp and cooked at 54–57 °C. The wheels are pressed, brined at least 15 days, sweated until a fat film forms, then stored upright and dry; they may not be sold before 18 months. Made in 8 steps over 19 months. The longest step, mature upright, takes at least 18 months (Bundesamt für Landwirtschaft 2019) and runs at 9–14 °C (Bundesamt für Landwirtschaft 2019). Thermophilic lactic acid bacteria does most of the fermenting.
| Main step | at least 18 monthsSet[sbrinz-pflichtenheft] | Mature upright |
|---|---|---|
| Temperature | 9–14 °CSet[sbrinz-pflichtenheft] | Mature upright |
| Raw cow milk · Never thermised or pasteurised; processed within 24 hours of the oldest milking[sbrinz-pflichtenheft] |
| Sbrinz-specific, mostly thermophilic lactic cultures · Defined and supplied by the producers' group[sbrinz-pflichtenheft] |
| Rennet or rennet substitutes · Nothing from genetically modified organisms[sbrinz-pflichtenheft] |
| Salt · In brine of at least 20 °Bé[sbrinz-pflichtenheft] |
| Starter: Sbrinz-specific, mostly thermophilic lactic cultures |
Total time across the recorded steps: 19 months
What changes: Raw milk is partly skimmed and run into a copper vat
Output: partly skimmed raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Like Parmigiano Reggiano it is a cooked, extra-hard grating cheese from partly skimmed raw milk, but it is made in copper vats with Swiss thermophilic cultures, sweated until a fat film forms, and stored standing on edge in dry cellars at 60–75 % humidity.
Raw milk is never thermised or pasteurised. Vat milk is screened for propionic bacteria, which cause gas defects in long-ripened raw-milk cheese.
Every number is labelled with how it is known. How this atlas is made
Sbrinz was registered as a Swiss protected designation of origin on 20 December 2001, with changes in 2004, 2014, 2015 and 2019. A 1953 USDA handbook files Sbrinz under Spalen, a very hard Swiss cooked-curd cheese named for the wooden containers it was shipped in.
