Superb Sbrinz cheese from Central Switzerland. Scrumptious culinary creations with Sbrinz

Transcription

1 Superb Sbrinz cheese from Central Switzerland Scrumptious culinary creations with Sbrinz

2 A piece of the real Switzerland. Sbrinz is a truly natural product. As such it is both welcome and blends in at all occasions, in hot and cold cuisine alike. Sbrinz is a quality product that you can use in all kinds of ways: it will be the star of any buffet or cheese board. It adds flavour to gratins and casserole dishes and a real punch to pasta. Or you can enjoy Sbrinz just on its own, rounded off with a glass of mineral water, apple juice, wine or even champagne. However you choose to serve it with Sbrinz you ll be giving your guests a piece of genuine, wholesome Swissness. Recipe: simple Result: outstanding Sbrinz cheese proudly bears an AOC designation of origin and is made by people who not only understand their craft but also take care of nature, preserve their traditions and do lots of hands-on hard work. Sbrinz is made only from milk, rennet and salt. It is made almost exclusively from the milk of Swiss Brown cattle. The cows eat only grass in summer and hay in winter. The use of additives or genetically modified organisms is strictly forbidden.this mark and the designation of origin guarantee that Sbrinz can only be sold if it is made within the designated area and meets strict quality standards.

3 Sbrinz for all seasons This hard cheese from Central Switzerland is a jack of all trades. Because you can enjoy it in various forms, in hot and cold cuisine alike. Curled, tender rolls Once it has matured for 18 to 24 months, the Sbrinz is ideal for slicing or shaving. It does not flake, because the young cheese still has a high water content. You can make the soft, melt-in-the-mouth rolls yourself using a special Sbrinz plane or a peeler. And they are delicious, with or without a filling. Hearty chunks Put that knife away! Sbrinz is an extra-hard cheese and should never be cut but only crumbled. Preferably when it is 24 months old. This is because the older the Sbrinz, the tastier it becomes. As it loses water it becomes drier and more crumbly. Use a special Sbrinz chisel to break off the chunks. Just like angel s hair Freshly grated Sbrinz puts the finishing touch to a gratin, casserole, risotto or even a simple pasta dish, which is probably why Sbrinz is the most popular Swiss cheese for grating either already grated (when it is between 18 and 20 months old) or to grate yourself. Depending on the grater you use, the cheese forms a fine powder or gentle curls like angel s hair. And what s particularly useful: you can keep grated Sbrinz in the freezer for several months.

4 APERITIF SNACK makes 40 Sbrinz nuggets Baking paper to line the baking tray 150 g flour 1/2 teaspoon salt 75 g Sbrinz, grated 1 egg 50 g butter, fluid, chilled 0.5 dl white wine or alcohol-free apple wine 25 g Sbrinz AOC, grated 1 Mix together the flour, salt and Sbrinz and make a hollow. Mix the egg, butter and wine and pour into the mixture. Stir together to form a stiff dough, do not knead. 2 Put spoonfuls of dough in heaps on a lined baking tray, and flatten a little. Sprinkle more Sbrinz over the top. 3 Bake for minutes in the centre of the oven, preheated to 200 C. 4 Serve the Sbrinz mounds warm or cold. Unmistakeable, the Sbrinz grater: practical and decorative and carved from high-quality wood an authentic product from Central Switzerland.

5

6 SOUP for 4 people Kohlrabi soup with cress and Sbrinz Preparation: approx. 30 minutes ½ onion, finely chopped Butter to sauté 4 tablespoons oat or spelt flakes 400 g kohlrabi, prepared, cut into chunks 6 dl vegetable stock 1 dl cream Salt Pepper Cress pesto: 1 handful of cress 50 g peeled almonds 50 g Sbrinz AOC, grated 1 dl rapeseed oil Salt Pepper Cress to garnish 1 Sauté the onions in the butter. Add the oat or spelt flakes and fry briefly, add the kohlrabi, deglaze with stock, cover and cook until soft. Blend everything to a fine puree. Add the cream, bring to the boil, season. 2 Pesto: Mix the cress, almonds and Sbrinz to a fine paste in a food processor and season. Alternatively, chop the cress and almonds very finely by hand and add the other ingredients. 3 Just before serving, whisk the soup into a foam, thin with stock to taste and serve in pre-heated bowls. Top with the cress pesto and garnish. 4 Serve with bread and butter and cheese. Any remaining pesto can be kept in the fridge for 2 3 weeks, covered with oil. The Sbrinz Chisel: The key utensil for all lovers of Sbrinz. You never cut Sbrinz!

7

8 STARTER for 4 6 people Sbrinz and nut terrine with pearl onions For 1 x 0.8 l terrine mould Warm terrine: Butter, softened, to grease the mould and baking paper g pistachios, chopped 250 g Sbrinz AOC, freshly grated 5 eggs 2 egg yolks 2.5 dl cream White pepper Glazed pearl onions: 1 tablespoon sugar 30 pearl onions, peeled 30 g butter 2 dl red wine Salt Salad to garnish 1 Grease the terrine mould and line with baking paper, coat paper with softened butter and sprinkle with pistachios. Put the mould in the fridge. 2 Preheat the oven to 150 C. Pour hot water into a suitable container so that the terrine mould is immersed about halfway. 3 Mix all the ingredients and press into the mould, cover. Cook for approx. 40 min. in the bain marie. The terrine is ready when it feels firm to the touch. Remove from the oven and leave to stand for 20 minutes. 4 Pearl onions: Caramelise the sugar in a frying pan, add onions and butter. Deglaze with wine, season, cook covered until soft, then boil the juices uncovered until they turn syrupy.

9

10 MAIN COURSE for 2 people Quick cannelloni 1 ovenproof dish approx cm 1 small plastic bag Filling: 350 g ricotta or low-fat curd cheese 75 g Sbrinz AOC, grated 3 tablespoons breadcrumbs 1 2 cloves of garlic 3 4 tablespoons finely chopped mixed herbs ½ teaspoon salt Freshly ground pepper 125 g cannelloni, approx. 12 pieces Guss: 2 dl vegetable stock 1.8 dl single cream 1 egg 2 tablespoons finely chopped herbs Freshly ground pepper 3 tablespoons grated Sbrinz AOC 1 2 tablespoons chives 1 Filling: Mix together all the ingredients, put the finely chopped mixed herbs, e.g. parsley, chives, thyme in the plastic bag and cut off one corner. 2 Fill the cannelloni using the bag and lay them in the greased dish in a single layer. 3 Sauce: Mix all the ingredients up to and including the pepper and pour over the cannelloni. Sprinkle with the cheese. Bake for minutes in the centre of the oven, preheated to 200 C. 4 Sprinkle with the finely chopped chives as a garnish. Using dried herbs is quicker, e.g. Herbes de Provence. Serve with steamed vegetables or a salad. The Sbrinz slicer: the secret to making decorative and tasty little rolls of cheese.

11

12 MAIN COURSE for 4 people Leek and Sbrinz tart 1 baking tray, approx cm Baking paper or butter for the tray Dough: 200 g flour ¾ teaspoon salt 80 g butter, cold, cut into pieces 0.5 dl water 1 tablespoon vinegar, to taste 600 g leek, prepared, halved and cut into pieces approx. 11 cm long Sauce: 1 dl milk 1.5 dl cream 2 eggs 1 clove of garlic, pressed 150 g Sbrinz AOC, grated ¾ teaspoon salt Freshly ground pepper Grated nutmeg 1 Dough: Mix the flour and salt, add the butter. Rub together to form a crumbly mixture, make a hollow. Pour in the water and vinegar. Stir together to form a stiff dough, do not knead. Wrap in foil and chill for 30 minutes. 2 Topping: Blanch the leeks in boiling salted water for 5 minutes, drain, rinse in cold water, drain again and halve. 3 Sauce: Mix the milk, cream, eggs and garlic. Add the remaining ingredients and season. 4 On a lightly floured surface, roll out the dough to a square 2 3 mm thick. Lay it on the prepared baking tray and pierce all over with a fork. Pour the sauce over and lay the leeks in it in overlapping layers. 5 Bake for minutes on the bottom shelf of the oven, preheated to 220 C.

13

14 DESSERT for 4 people Pear crème brûlée For 4 small moulds approx. 13 cm Ø 0.5 dl white wine Zest of 1 lemon 600 g pears, peeled and sliced 0.5 dl cream, whipped Salt, pepper, nutmeg 100 g Sbrinz AOC, grated Pepper, coarsely ground, to garnish 1 Bring the white wine to the boil with the lemon zest. Add the pears, cook until soft. Remove the lemon zest, puree the pears with the juice, leave to cool. Stir in the cream, season to taste, pour into the moulds. 2 Sprinkle the cheese over. Put under a preheated grill for 5 minutes, garnish and serve immediately. Sbrinz-fix the perfect partner for the Sbrinz slicer for practical and hygienic finger protection.

15

16 Would you like to know more about Sbrinz, or perhaps hear some stories about our extra-hard cheese from Central Switzerland? We ll be happy to send you our company magazine PANORAMA which comes out twice a year and it includes more delicious recipes of course! You can subscribe to PANORAMA today at or write to us: Sbrinz Käse GmbH, Merkurstrasse 2, 6210 Sursee. Tel , fax Have you taken a fancy to one of our special Sbrinz tools? Naturally, we can help you obtain the Sbrinz utensils too. It s easiest to contact Pacovis-Amrein AG directly at Hühnerhubelstrasse 95, 3123 Belp. Tel , fax Or we will be happy to forward your order. Whichever way you do it: we hope you continue enjoying Sbrinz AOC!