Sbrinz Alpage AOP
Sbrinz Alpage AOP Slow Food
a bouquet from the alp
Handcrafted on the alp, 36 months aged with a finishing affinage in the mountain. Our Sbrinz tastes bloomy and aromatic notes of fresh chamomile blossoms, toffee and clarified butter with large cheese crystals.
Andreas Gut: “I love the tranquillity and peace on the alp”
“I make Sbrinz Alpage AOP Slow Food at 1,500 meters above sea level on Alp Chüeneren. • For summer production only, I get milk from my brother’s cows, who also lives on the alp. Up here there is a varied alpine flora, which gives the cheese its bloomy aroma.
I love the seclusion and the peace and quiet and that is why I have decided to live here all year round even thought I produce only in the summer when the cows are up on the alsp when it gets too hot in the valley.
I regularly achieve the highest scores with my Sbrinz, which fills me with great pride. Several times I have been voted best Sbrinz Alpage producer.”
Switzerland exported Sbrinz and imported Italian wine in return
• Sbrinz has been produced in Switzerland for centuries. In the 13th century, mules were used to transport the sturdy, hard Sbrinz on the now historic but still existing transport route Lucerne Switzerland to Domodossola, Italy. We delivered cheese and imported good Italian wine on the way back when.
Alpage means that a cheese is made on the alp and only during the summer months. Depending on the altitude of the alp and the annual weather conditions the Alpage production lasts between 10 and 16 weeks.
produced on the alp and aged for at least 30 months
Slow Food was created to promote this exclusive cheese production, which can only take place in summer. The cows enjoy the lush grass on the alp – you can literally smell it.
In addition, Sbrinz Alpage AOP Slow Food must be aged for at least 30 months – only then the extra-hard cheese develops its full and complex flavour.
Gourmino Sbrinz Alpage is aged in the mountain for an additional three to six months.
3 to 6 months finishing affinage in the mountain
After the minimum affinage period of 30 months, the Sbrinz Alpage AOP is brought to our cheese cellar in Reichenbach. Deep inside the mountain is aged for another 3 – 6 months.
What is the purpose of the finishing Affinage in the Mountain?
The climate deep inside the mountain is humid. This makes the rind softer and the cheese flavour can develop even more. The rind, which is otherwise very dry and thick, becomes softer, can be broken more easily and the customer has less rind to cut through.
The Gourmino Sbrinz can be recognized by its dark brown rind (natural coloration due to the affinage in the mountain) and the floral wheel label.