This is the reason why the Sbrinz AOP LeSuperbe Humidor has such a superbly tangy and full-bodied taste
A Sbrinz only develops its full aroma after a storage period of 24 months. At LeSuperbe, we take our time to give the cheese the care it needs during the affinage to develop its characteristic bouquet and mature it between 24 and 30 months.
Maturation and perfection in the cheese humidor
Through a particularly intense and elaborate affinage in the exclusive cheese humidor with specially adjusted humidity, we enable this already high-end product to become a pleasure of masterful quality.
The right climate for the tastiest Sbrinz
Storage and care in the cheese humidor
Over the course of many months, the Sbrinz AOP LeSuperbe Humidor is stored at a humidity of 88% and an exact temperature of 9.5°C in the exclusive cheese humidor in the Langrüti.
High humidity
The high humidity in the cheese humidor results in the cheese releasing less moisture and weight. During this controlled and complete maturation process, the aroma is concentrated.
Unparalleled qualityOur Sbrinz enjoys excellent storage conditions in the exclusive cheese humidor. The body dries out less and is particularly tasty.
Sbrinz AOP - From the heart of Switzerland
Superbly tangy and full-bodied in taste with a unique structure - only one extra-hard cheese offers this extraordinary taste experience: Sbrinz AOP.
Sbrinz stands for an absolutely natural production in harmony with nature, animals, and humans. AOP means Appelation d´Origine Protégée and is a protected designation of origin with strict guidelines: The use of additives or genetically modified organisms is prohibited. Only milk from the region is curdled, then stored and cared for in the area of origin. Sbrinz AOP is a cheese as unique as its region of provenance: the extraordinary extra-hard cheese is produced in 25 selected valley and alpine dairies in the heart of Switzerland.