Sbrinz has ripened for at least 18 months before you will see or eat it and is similarly hard and grainy to PARMESAN, but not as crumbly in texture as it’s made with full fat milk. It has a pleasantly spicy edge to it.
On canapés together with a chilled glass of Ayala Champagne to kick of your Christmas or any other festive dinner – it doesn’t get much lighter or nicer than this!
What with? Its distinct aroma makes it a superb cheese for grating onto pasta dishes or soups and can be accompanied by red or white wine as well as Champagne.