Lucerne, Switzerland

Sbrinz AOP

Central Switzerland AOP hard-cheese cooperatives.

Sbrinz Käse GmbH manages production and marketing of Sbrinz AOP, an extrahardcheese with 45% fat in dry matter. The cheese requires a minimum maturation of 18 months, with full flavour development at approximately 22 months. Production follows strict guidelines prohibiting additives, genetically modified organisms, silage, animal-origin feed materials and urea-based feeds. Cows graze on grass in summer and hay in winter exclusively. The organisation comprises three equal partners: farmers, cheese makers, and wholesalers. Sbrinz is produced in 25 valley and alpine dairies across the central Swiss region and aged in one central facility in Lucerne's St. Karli district, established in 1926, which can store up to 60,000 wheels simultaneously. The cheese is offered in multiple formats including grated (Reibkäse), hand-broken pieces (Möckli), portions, thin-sliced rolls (Hobelrollen) and chips. Production and storage remain within the region, eliminating long-distance transport.

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Dairy
Cheese

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