Sbrinz cheese (sbrinz)

The traditional Swiss cheese Sbrinz has long earned honor and respect, both among foodies and connoisseurs, and in the ranks of the average food consumer. Sbrinz cheese is made from cow's milk, which has a rather dense consistency. It is worth noting that Sbrinz cheese has long been made by residents of the central region of Switzerland.

As a rule, the cheese head of the famous Sbrinz cheese is quite large and weighs up to 40 kilograms. Sbrinz cheese is formed in the form of flat and rounded cheese heads with a diameter of 70 centimeters. It is also noteworthy that thanks to the stages of the manufacturing process, Sbrinz cheese is distinguished by a very hard consistency.

For this reason, it is better to use a special cheese short knife to cut Sbrinz cheese, which will be convenient to scrape small pieces. this variety of Swiss cheese refers to the so-called elite varieties, which differ not only in taste and aroma characteristics, but also in a fairly high price.

However, this is quite logical, since for the highest quality cheese at all times, even millennia ago, you had to pay a lot of money. Sbrinz cheese in Switzerland is produced by Sbrinz Käse GmbH. This cheese is protected by international regulations from counterfeiting and passes the strictest quality control of finished products.

Sbrinz cheese is made exclusively from Swiss unprocessed milk. It is worth noting that the calorie content of Sbrinz cheese is at a fairly high level precisely due to the high-quality parameters of cow's milk, which is used in the food production process. The average calorie content of Sbrinz cheese is 429 Kcal, which are per 100 grams of product.

At the same time, carbohydrates are completely absent in the chemical composition of Sbrinz cheese. In order to get a unique taste, as well as the aroma of Sbrinz cheese, the process of aging the product can be delayed for a period of three years. Over a given long period of time, the cheese changes its original consistency. The texture of the Sbrinz cheese is changing and becoming more crumbly.

However, despite the solid consistency of the cheese, the flesh of Sbrinets surprises with a delicate taste and bright aroma. The Swiss claim that from the national cheese Sbrinz is the oldest European cheese variety. The first references to the Sbrinz cheese are believed to date from around 79 BC.

As it turned out, Pliny the Elder Roman writer and author of the great work "Natural History" mentioned the Sbrinz cheese as caseus helveticus or "Helvetius cheese, " i. e. the cheese of the klts who lived in Gaul. Sbrinz cheese is served as a snack or dessert as part of a cheese plate with fruit or wine.