Gourmino Sbrinz AOP 36 month
Sbrinz AOP is known as the oldest European cheese. To this day, it is still produced as it was then: from fresh raw milk. Because the Sbrinz cows eat only grass and hay, the cheese contains no artificial additives and is lactose-free.
Sbrinz AOP is an extra hard cheese and must ripen at least for 16 months. But it‘s full flavour only develops after about 2 years, which is the reason why our Sbrinz AOP will not be sold before a ripening time of 36 months. For this long period of maturing we need best quality. We therefore purchase it exclusively from cheesemaker Andreas Gut, Alp Chüeneren. Our Alpage Sbrinz AOP is furthermore produced after the strict specifications of Slow Food.
Minimum Order of $25 (including all items) to ship cheese, thank you for your understanding
To maintain quality, our cheese inventory is constantly refreshing. We cannot guarantee that a cheese is in stock at a quantity sufficient to fill on order. Orders for out of stock or limited quantities will be notified, substitutions recommended and purchases partially or wholly refunded if necessary.
1-2 day shipping is required at checkout. Cheese is shipped on Monday - Wednesday in insulated packaging with cold packs. Cheese should be refrigerated immediately after receive.
All our orders are sliced by hand. Slicing cheese is an inexact art. Weights are approximate and will vary.
We ship cheese using UPS Monday through Wednesday in insulated packages. UPS 2 Day Air is recommended to shipments to states not boarding Illinois.Read more →
Shipping Wine (Illinois Only)
We ship wine to Illinois Residents Only, UPS Adult Signature in required. Wine shipments require special packaging and therefore will likely be shipped separate from other items purchased.Read more →
Local Pick Up & Delivery
Local Pick Up is available for all items and can be selected at check out. Most items will be available same day. Cheese trays and other prepared items will could require extra time. Delivery is available, but could be limited at times due to staffing.Read more →