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The cheese is produced in only 42 dairies in central Switzerland. Only local milk is used when producing this cheese. It is kept in the region until ready for consumption.
Contrary to popular belief, the name Sbrinz does not originally refer to a particular place or region. Nevertheless, the Swiss Cheese Union added to this myth by launching a advertising campaign in the 1990s. As a result of this campaign, there is now an area called Sbrinz.
Sbrinz is an extra hard full fat cheese. It contains approximately 40% to 45% of fat when dry. Sbrinz is never consumed before it reaches 18 months, and only after about 22 months the full flavour has developed.
The oldest record of the cheese is a mentioning 70 AD.
Sbrinz is commonly consumed in one of the following ways. It can be used grated, such as on pasta. It can be eaten in small pieces, often to accompany wine. It is also eaten in thin slices planed from the hard cheese. Finally, Sbrinz is often simply enjoyed with bread and butter.