Alpine Saturday – Sbrinz Presented by ACS CCP® Pat Polowsky:
This week on Alpine Saturday: Sbrinz AOP. Sbrinz is an extra-firm Swiss cheese. (http://www.sbrinz.ch/de/sbrinz_kaese/kaesereien/) It is often called the “Swiss Parmigiano Reggiano” because of its similarities in appearance and texture. It’s also rumored to be the oldest European cheese.
Quick facts –
Milk: raw cow
Age: 18-36 months
Format: 40kg wheels
Sbrinz’s flavor can range from salty, fruity, and caramelized to spicy and grassy.
Sbrinz has three main versions available in commerce:
• 18 months old – Sbrinz AOP Hobelrollen (hand planing, used for planing into curls)
• 22 months old – Sbrinz AOP (alle übrigen Angebotsformen – all other forms)
• 30 months old – Sbrinz AOP “Gold-Label”
FDB, min. 45%
Fat, min. 29.5%
MNFS, max. 50%
Moisture, max. 33%
Salt, min. 1.3%
Sbrinz’s AOP document (in German): http://www.sbrinz.ch/__/frontend/handler/document.php…
Sbrinz’s website: http://www.sbrinz.ch/en/
Sbrinz’s AOP document (in French; the one I used to prepare this post, forgive translation errors): http://www.sbrinz.ch/__/frontend/handler/document.php…
THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, TWO SCHOLARSHIPS HAVE BEEN FULLY FUNDED!! WE ARE ACCEPTING DONATIONS FOR A THIRD SCHOLARSHIP UNTIL 4/30 AND WINNERS OF THE SCHOLARSHIPS WILL BE ANNOUNCED MAY 1.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here