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Sbrinz Hobelkase

HardCow MilkSwitzerland, Central SwitzerlandPDO

Extra-aged Sbrinz shaved into paper-thin curls (Hobel) using a special plane. Aged at least 18 months, often 2-3 years, when it develops deep crystalline texture and intense umami. One of the oldest European cheeses, predating Parmesan.

Aging Time

1.5 years – 3 years

Style: Hard
Milk: Cow
Origin: Switzerland · Central Switzerland
Ripening: ≥ 1.5 years

Tasting Board

Texture

Extremely hard, brittle, crystalline

Flavor

Intensely nutty, caramelized, umami

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

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