Flavor guarantee Grated Sbrinz transforms every dish into a feast.
Down-to-earth like Central Switzerland. Sbrinz is a truly natural product. That s probably the source of its exquisite flavor and also the reason it has become such an integral part of Swiss cuisine, in cold and warm dishes alike. This hard cheese consists solely of milk, rennet and salt. It is made nearly exclusively from the milk of Swiss Braunvieh cattle which feed on nothing but grass in the summer and hay in the winter. The use of additives and genetically modified organisms is strictly prohibited. The AOP seal of quality guarantees that the Sbrinz you buy has been produced and aged in the region of origin and meets the strict quality standards for Sbrinz cheese. Sbrinz is made by professionals who not only understand their craft but also preserve both nature and traditions. This is the only way to produce a cheese of unparalleled quality and flavor Sbrinz.
Sbrinz the world s most natural culinary delight. Sbrinz is an extremely versatile product. It perfectly complements every dish without losing any of its down-to-earth character or unmistakable flavor. Grated gold dust... Freshly grated Sbrinz puts the finishing touch on any gratin dish, casserole, risotto or even a simple pasta dish. It also adds zest to soups and salad dressings. That might just be why Sbrinz is Switzerland s favorite cheese for grating you can either buy it pre-grated (when it is 18 to 20 months old) or grate it yourself. Depending on the grater you use, the cheese will form a fine powder like gold dust or gentle curls like an angel s hair. And by the way: you can keep grated Sbrinz in the freezer for several months....or delicate rolls... Once it has matured for 18 to 24 months, Sbrinz is ideal for slicing or shaving. The high water content of this young cheese prevents it from flaking. You can make your own wafer-thin, delicate, melt-in-your-mouth rolls with a Sbrinz slicer or a vegetable peeler....and hearty chunks Put that knife away! Sbrinz is finicky it doesn t like being cut into pieces, only broken. Preferably when it is 24 months old. Use a practical Sbrinz chisel to break it apart into chunks. It will thank you by releasing a tantalizing scent that can only come from nature!
Serves 4 Sbrinz herbed chicken Time to prepare: approx. 40 minutes 4 chicken cutlets, approx. 150 g each, cut in half lengthwise Salt, pepper 40 g Sbrinz AOP, freshly grated 1 teaspoon each of thyme and marjoram leaves 1 lime, lime zest to taste 8 16 long slices of dry-cured ham 4 tomatoes, cut in half Clarified butter Herb salt Dried blossoms to garnish 1 Season chicken. Combine Sbrinz, thyme, marjoram and lime zest to taste; toss chicken to cover both sides, then wrap each cutlet in 1 2 slices of dry-cured ham. 2 Grill chicken at medium heat for around 6 10 minutes, then let rest at low heat for a short time. 3 At the same time, place the halved tomatoes in a grill pan and grill with the chicken; season and garnish. Tastes good with a colorfully mixed salad. Unmistakeable, the Sbrinz grater: practical and decorative and carved from high-quality wood an authentic product from Central Switzerland.
Serves 4 Stuffed Sbrinz-coated veal rolls Toothpicks 12 small, thin slices of veal, approx. 40 g each 1 lemon, a small amount of zest and 1 tablespoon juice Salt, pepper 12 slices of dry-cured ham 2 bunches of chives, cut into pieces about 7 cm in length 2 eggs, beaten 2 tablespoons milk 50 g Sbrinz AOP, grated 3 tablespoons flour Butterfat or clarified butter 1 Rub veal slices with lemon zest and juice, season. Place 1 slice of dry-cured ham and a few pieces of chive on each, roll up and secure with toothpicks. 2 Mix together eggs, milk and Sbrinz. In batches, first toss the rolls in the flour, then dip into the egg-cheese mixture and fry for around 6 8 minutes in hot butterfat. Keep warm in an oven preheated to 70 C. Tastes excellent with risotto and vegetables. The Sbrinz Chisel: The key utensil for all lovers of Sbrinz. You never cut Sbrinz!
Serves 4 Polenta with sage-butter sauce 1 liter of meat or vegetable bouillon 200 g finely-ground cornmeal, cooking time of 2 minutes 150 g Sbrinz AOP, freshly grated 30 g soft butter Butter sauce: 50 80 g butter 1 2 bunches of sage, cut into narrow strips 2 cloves of garlic, minced 1 Bring bouillon to a boil, slowly add cornmeal and let simmer on a low flame for 1 2 minutes while stirring continuously. Add Sbrinz and butter. 2 For the butter sauce, sauté the sage and garlic in butter for about 1 minute. 3 Place the polenta on a preheated platter, make an indentation, pour the butter sauce into the indentation and serve immediately. Tastes good with a colorful salad. The Sbrinz slicer: the secret to making decorative and tasty little rolls of cheese.
Serves 4 Spinach-lemon risotto Time to prepare: approx. 30 minutes 1 onion, minced 1 clove of garlic, pressed Butter for sautéing 300 g risotto rice, e.g. Carnaroli 8 9 dl bouillon, hot 300 350 g spinach leaves, frozen ½ 1 lemon, zest and a little juice 2 3 tablespoons cream 100 g Sbrinz AOP, grated Salt, pepper, possibly nutmeg 1 Sauté onion and garlic in butter. Add rice, sauté until translucent. Deglaze with a little bouillon, cook until the liquid has been completely absorbed. Add the remaining bouillon gradually so that the rice is just barely covered at all times. Let the risotto simmer for 20 minutes while stirring frequently. 2 Add spinach; stir the risotto frequently while thawing the spinach and bringing it to temperature. Add lemon zest and juice, cream and cheese, stir and season. 3 Toast sliced almonds in the frying pan and season. 4 Put risotto in bowls and sprinkle with sliced almonds. 3 4 tablespoons sliced almonds Herb salt
Serves 4 Sauerland-style zander 1 gratin dish, 35 cm long Butter for the dish 2 shallots, minced 600 g zander fillet, cut into thirds 1 teaspoon salt Topping: 2 shallots, minced 4 anchovies, minced 2 tablespoons capers, minced 50 g Sbrinz AOP, grated 1 tablespoon breadcrumbs 200 g crème fraîche 1 2 lemons, peel removed and sliced into narrow strips Salt, pepper Lemon slices and marjoram to garnish 1 Spread the shallots across the bottom of the buttered dish. Salt the fish fillets and layer them in the dish, overlapping slightly. 2 Mix all of the ingredients for the topping, season and spread onto the fish. 3 Preheat the oven to 200 C and bake for 20 25 minutes in the bottom half of the oven; garnish. This recipe is ideal for making ahead of time. Sbrinz-fix the perfect partner for the Sbrinz slicer for practical and hygienic finger protection.
Serves 4 Ofeguck from Unterwalden 1 oval or rectangular gratin dish, approx. 24 cm long Butter for the dish 800 g floury potatoes, e.g. Agria, peeled and cut into evenly sized pieces 1 dl milk 25 g butter Salt, pepper, nutmeg 4 egg whites 100 g lean bacon, cut crosswise into strips 4 egg yolks Freshly ground pepper 100 g grated Sbrinz AOP 1 Cook potatoes in a pressure cooker for 5 8 minutes until tender. Transfer to a colander to dry. 2 Press the potatoes through a food mill into a saucepan. 3 Mix in the milk and butter with a ladle and season. 4 Beat the egg whites until stiff and carefully fold in using a dough scraper. 5 Spread the potato mixture into heaps in the gratin dish. Insert bacon strips. 6 Rinse a tablespoon and make 4 hollows in the potato mixture. Fill each hollow with an egg yolk and season with pepper. Sprinkle the Ofeguck with Sbrinz. Gratinate for 20 30 minutes in the lower half of the oven, preheated to 200 C.
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 www.sbrinz.ch or write to us: Sbrinz Käse GmbH, Merkurstrasse 2, 6210 Sursee. Tel. +41 41 914 60 60, fax +41 41 914 60 61. 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. +41 31 818 51 11, fax +41 31 818 51 12. Or we will be happy to forward your order. Whichever way you do it: we hope you continue enjoying Sbrinz AOP!