Sbrinz

Sbrinz is that legendary, well-aged Swiss cheese that connoisseurs prefer over any Parmesan. No wonder, as it is simply the Italian imitation of the original Swiss cheese. Due to its long aging process, Sbrinz contains no lactose, and its fats are very healthy, as they have a high content of unsaturated essential fatty acids. The milk primarily comes from mountainous regions, and farmers feed their cows just as they did three hundred years ago: no grains, no soy! The aroma of this mature cheese is unparalleled. It can be presented in various forms, from "Möckli" to fine slices that can be rolled, to the popular grated cheese. All forms shine in recipes. The introduction explains how authentic Sbrinz is made, and along the Sbrinz route, one can experience Switzerland from an archaic perspective.

Introduction, characterization, naming, tracing the Sbrinz/Sbrinz route, production, content/character, marketing, Sbrinz AOC - an artist in many roles, etc.

Recipes: Approximately 40 recipes covering all areas from appetizers to desserts, ranging from very simple to sophisticated.

Appetizers: Stuffed chicken breast with Sbrinz and herbs, Sbrinz bites with fig mustard and fried sage chestnuts, herb dumplings with Sbrinz.

Salads and soups: Autumn salad with figs, roasted shoyu walnuts, and Sbrinz shavings, apple carpaccio with Sbrinz, walnuts, and walnut oil, rosemary carrot soup with Sbrinz rolls.

Main courses: Lamb chops with herb Sbrinz crust, stuffed Bündner meat rolls with lemon oil and figs, ravioli with Sbrinz ricotta filling, pumpkin gratin with herbs and Sbrinz, Älpler fondue with Sbrinz, zucchini carpaccio with Sbrinz.

Desserts: Jumbo dates filled with Sbrinz walnut cream, strawberries with balsamic and green pepper.