The extra hard cheese Sprinz, one of the oldest cheeses in Europe, also comes from Central Switzerland.

As a general rule, Sbrinz is best eaten after 20 to 36 months of aging.

Up to 60 000 wheels of Sbrinz AOP can be stored here, in an upright rather than horizontal position.

Find out more about our specialty from central Switzerland and plunge into the world of Sbrinz AOP

Writing in the second century, Pliny describes a delicious “caseus helveticus” which closely resembles toady's Sbrinz.

Extra-hard cheese like Sbrinz AOP can even be stored in a cool, dark place up to 15 degrees.

Built as long ago as 1926, the Sbrinz cheese storehouse in the cellars of EMMI Schweiz AG continues to serve its purpose today.

From inside to outside like most hard cheeses (e.g. Emmentaler AOC, Sbrinz AOC etc.)

They are most often obtained from hard cheeses (for example, Grana, Parmigiano Reggiano, Emmental, Reggianito, Sbrinz, Asiago, Pecorino, etc.).

Sbrinz AOP is ready to eat after around 18 months and is fully matured after 2 to 3 years.

When wrapped up properly and stored in a cool place, Emmentaler AOP and Gruyère AOP can keep for a good two weeks; Sbrinz AOP can last for up to four weeks.

Unlike other pre-wrapped grated cheeses, which are generally aged for 3 to 5 months, grated Sbrinz is aged for 20 months.

When wrapped up properly and stored in a cool place, Emmentaler AOP and Gruyère AOP can keep for a good two weeks; Sbrinz AOP can last for up to four weeks.

Sbrinz AOP is the only cheese from Switzerland that can be enjoyed in three different ways: aged 18 months, it can be planed into thin rolls.

The milk used to make raw milk cheese, such as Emmentaler AOP, Gruyère AOP, Sbrinz AOP and other cheese specialities, is turned into cheese without being heated first.