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Among the huge variety of products of Swiss cheese makers, Sbrinz occupies a special place. The thing is that this cheese is the owner of the honorary title of the oldest not only in Switzerland, but throughout Europe. In addition, Sbrinz is a cheese with a very long ripening period, impressively huge heads and incredible hardness – in a word, a real champion in all respects!
General characteristics
Sbrinz is an authentic Swiss delicacy that delights gourmets all over the world. This is a real elite cheese, the recipe of which is kept in the strictest confidence, and the main ingredient is cow’s milk, which is not subjected to any preliminary processing. Moreover, for the preparation of this cheese, only the milk of brown cows is used, which is much thicker than that of cows of other breeds.
Sbrinz has a number of features, thanks to which it enjoys a deservedly high reputation among connoisseurs of elite cheese varieties. First of all, this product has an incredibly dense consistency. Some experts even call it the hardest cheese in Switzerland. This is explained by the fact that the full cycle of maturation of the product is more than two years. As a result, it is simply impossible to cut Sbrinz with an ordinary knife – it crumbles. Real gourmets are well aware of this property of a favorite delicacy, and therefore a special tool is used to cut it, resembling an ice pick.
The color of the cheese pulp is quite rich and can vary from intense cream to yellow. The size of the heads is another distinguishing characteristic of this product. Their weight can reach forty kilograms, they are low, round, 40-70 centimeters in diameter and covered with a dark golden crust. It is noteworthy that the creation of one head of Sbrinz takes up to six hundred liters of milk. And one more curious fact: you can put a load weighing up to thirty-five kilograms on the head of this cheese – and at the same time it does not deform even a millimeter.
It is noteworthy that such colossal hardness does not at all prevent Sbrinz from being very delicate in taste. Real gourmets appreciate this product for its incredibly rich and rich taste palette, which combines notes of milk, spices, aroma of flowers and herbs with hints of nuts and burnt sugar. Sweetish, very savory, moderately salty, Sbrinz has a pronounced aftertaste that varies depending on the age of the cheese.
Historical information
It is believed that the history of this product began even before our era. The first cheese, vaguely reminiscent of the current Sbrinz, began to make the Celts. There is a theory that it was Sbrinz who meant the historian Pliny the Elder when he mentioned the so-called “Helvetian cheese” – a product that was prepared by members of an ancient Celtic tribe that lived in the northwest of modern Switzerland. According to one hypothesis, later the Romans “borrowed” the recipe from the Celts and, having slightly processed it, created their own Parmigiano Reggiano cheese. There are also references to Sbrinz cheese in manuscripts dating back to the XNUMXth century.
There are several versions regarding the etymology of the name “Sbrinz”. The first says that the cheese owes its name to the village of Brienz, which was located in the canton of Bern. In the XVI-XVII centuries, it was a transit point on the way from Switzerland to Italy. Therefore, supposedly the cheese that was brought from this region was called Sbrinz by the Italians.
According to the second theory, the name of the product comes from the word sbrinzo, which in the Lombard dialect means “hard cheese”.
In 2001, Sbrinz cheese received the AOC quality control certificate, which establishes strict standards for the production technology and the origin of the ingredients used to prepare the delicacy.
Production technology
The first step in making cheese is adding rennet to cow’s milk. The cheese clot is crushed, heated and thoroughly kneaded, then washed and placed in molds. Within three days, the cheese is pressed, and then sent to the brine for ten days. Some manufacturers carry out dry salting before this.
The next stage is drying and pre-ripening, which lasts from four to six weeks. Periodically, the Sbrinz heads are wiped with a cloth moistened with brine and the crust is treated with linseed oil. During pre-maturing, the cheese heads are kept on edge. Then the cheese is sent for final maturation to special storage facilities with strict temperature conditions and low humidity. This is where they spend the next two years. The heads are periodically turned over so that mold does not appear on them. The level of humidity in storages is carefully controlled – if it is above the permissible norm, then Sbrinz will not be hard enough.
It is believed that Sbrinz is ready for use after sixteen months, however, the “young” cheese, known as Spalen, is not very popular, since the entire bouquet of flavors is fully revealed only after two years of aging. Some manufacturers manage to withstand this delicacy for up to four years – the cost of such a product is truly fabulous.
Nutritional value
The energy value of Sbrinz cheese is very high – 429 kcal per 100 g of product. At the same time, its fat content is 45%. The composition of nutrients is as follows: 30 g of protein and 33 g of fat. Another distinctive characteristic of this product is the complete absence of carbohydrates in its composition.
Traditionally considered one of the most natural cheeses in the world, Sbrinz is made exclusively from raw cow’s milk, rennet and salt. The presence of any dyes or substances that make the consistency of the product more dense is not allowed.
Chemical composition and useful properties
The chemical composition of Sbrinz cheese contains vitamins A, E, C, PP and group B.
Retinol (vitamin A) normalizes redox processes and prevents aging of the body. Its pronounced antioxidant properties are manifested by the interaction of retinol with free radicals, including oxygen. Also, vitamin A helps prevent atherosclerosis, angina pectoris and the formation of “bad” cholesterol.
Tocopherol (vitamin E) is another important antioxidant. It, like retinol, belongs to the fat-soluble vitamins and protects the body from harmful toxins, anemia and aging. It promotes the accumulation of vitamin A in the internal organs and better absorption of magnesium.
Ascorbic acid (vitamin C) is indispensable in the fight against infections, strengthens the immune system, “cleanses” blood vessels from cholesterol deposits, normalizes the emotional state and helps to cope with stress.
B vitamins are responsible for the efficiency of energy metabolism and the activity of the immune system, and vitamin PP strengthens the nervous system and helps to withstand intellectual stress.
Sbrinz cheese is also rich in micro and macro elements: phosphorus and calcium, whose interaction is responsible for the condition of bone tissue; potassium, which strengthens the heart muscle; normalizing metabolic processes with magnesium, as well as copper, zinc and sodium.
Use in cooking
Sbrinz cheese is recommended to serve as an independent snack. It goes well with wines: sparkling, white (Soave, Chardonnay) and red (Pinot Noir, Cabernet Sauvignon), as well as with sweet fruits. With grape juice and cider, pieces of this cheese can serve as an aperitif.
In addition, grated Sbrinz is added to pasta, risotto, as well as to elite varieties of pizza. It can also be used to make cheese fondue.
Противопоказания
There are few contraindications to the use of this product. First of all, due to its very high calorie content, it should be excluded from your diet for people who want to lose weight. For the same reason, it is not recommended for diseases of the digestive system, in particular, the liver and pancreas. There are also cases of individual intolerance to this product.