Author Topic: Sbrinz  (Read 1266 times)

Offline Sailor Con Queso

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« on: December 04, 2009, 07:01:47 PM »
I am trying to decide if I want to make a Sbrinz, an extra hard Swiss grating cheese. My recipe says it needs to age for AT LEAST 18 months. I have a Parmesan and a Romano that I will not open before they are one year old (October 2010), but 18 months might drive me crazy. I have not had Sbrinz, so is it really worth the extra long wait???
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed

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Offline smilingcalico

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Re: Sbrinz
« Reply #1 on: January 02, 2011, 09:53:41 AM »
Wow, no replies yet. Looks like nobody has tried it yet. You could be the pioneer, Sailor.
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Offline jakobs

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Re: Sbrinz
« Reply #2 on: January 02, 2011, 03:46:03 PM »
I have never tasted one so I don't know if it is worth the extra waiting.
Could you share your recipe?

   Jakob S.

Offline DeejayDebi

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Re: Sbrinz
« Reply #3 on: April 09, 2011, 11:03:20 PM »
Sailor do it! I know you love the Emmental style cheeses and this is a great cheese. It is dry and crumbly like a parmesan but with a bit of sweetness along with slight bite. It's really great grated on french onion soup, boiled ham and veggies, and a wonderful addition to a mac and cheese. It will be worth the wait.

Offline Boofer

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Re: Sbrinz
« Reply #4 on: August 29, 2014, 03:17:41 PM »
Hey, Ed, did you ever make the Sbrinz?

I was considering it and only found your posting and anutcanfly's make.

Let's ferment something!
Bread, beer, wine,'s all good.

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Offline Spoons

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Re: Sbrinz
« Reply #5 on: August 29, 2014, 07:52:38 PM »
I'm curious about this too. The recipe I saw called for a rice sized cut of 1/8". I find that a bit daunting as I always seem to break curds when I use a whisk to cut to 1/4".

- Eric