The cheese is produced by one of the oldest alpagist families in the Entlebuch valley in central Switzerland in the canton of Lucerne. At 1300 meters above sea level, in a 60 hectare mountain pasture, 25 brown cows produce 500 liters of milk daily which are transformed into Sbrinz AOP d’alpage.
Refining is entrusted to Walter Grob, who takes care of this jewel of the Alps (Alpjuwel in German-speaking) for many months. The older the Sbrinz is, the more the color of the paste asserts and the more fragrant and full-bodied its taste. It only develops its full intensity and aroma after 24 months of maturation.
At the Swiss Cheese Awards 2022, Walter presented a 2019 Alpjuwel which received the award in the hard and extra-hard cheese category and was selected among the grand finalists.
