You take your time, and it shows. You are proudly old-school and you crumble for nobody. You have probably been around longer than most people think.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Central Switzerland, 26 valley and alpine dairies
- Milk
- Raw milk
- Type
- Extra-hard cheese, AOP since 2002
- Ripening
- At least 18 months, often 24 or more
- Best for
- Shaved, broken into chunks or grated
Source: cheesesfromswitzerland.com · Last checked 28.10.2026
Taste and texture
Sbrinz is dense and crumbly, with a lot of aroma. At 18 months it already has plenty of flavour. Give it 24 months or more and it gets stronger and more savoury still.
How to eat it
Switzerland Cheese Marketing calls it the only Swiss cheese you can eat three ways. At 18 months it is shaved into paper-thin rolls. At 24 months you break it into rough chunks for the cheese board. And at any age you can grate it over pasta, risotto or soup.
Did you know?
Sbrinz has been an AOP since 2002 and comes from just 26 dairies in Central Switzerland. It is a 100 % natural product with no added ingredients.
Sbrinz or Gruyère?
Both are made from raw milk, but Sbrinz is extra-hard and ripens much longer: at least 18 months, against at least five for Gruyère. You shave Sbrinz, break it into chunks or grate it. Gruyère is easier to cut and goes into fondue. Sbrinz comes from Central Switzerland, Gruyère from the west.
More about Le Gruyère AOP →How to keep it
Wrap it in cheese paper or waxed paper rather than cling film, so it can breathe, and keep it in the vegetable drawer of the fridge. Take it out about half an hour before you eat it. Grate it just before you use it, because grated cheese loses its aroma quickly.
Questions about Sbrinz AOP
Is Sbrinz the Swiss Parmesan?
People compare them a lot, because both are extra-hard and long-aged, and both are great grated. Sbrinz is its own AOP cheese from Central Switzerland, made from raw milk and aged at least 18 months.
How long does Sbrinz ripen?
At least 18 months. Many wheels stay in the cellar for 24 months or longer.