Alpine Sbrinz, an ancient summer made cheese with a unique flavour, originates from one of the oldest dairy-producing regions in Switzerland. Produced exclusively in alpine dairies, using raw milk from the cows that graze on the alpine meadows in the summer months.

Uniquely fruity, roasted flavour - with a milkiness unusual in other extra-hard cheese.

Alpine Sbrinz gets its extra-hard texture through the curds being cut to the size of barley seeds, and because more water is extracted from the curds during the production than other cheese.

That sbrinz is an extra-hard cheese could have originated because of its early export to Italy and the long arduous transport route over the Alps, carried by mules on steep stony paths.

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