Do you know these fun facts about Swiss cheese?

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Do you know “Sbriänzli & Spaezli”? A children’s book story of the cheese gnome? Who has great adventures on the Sbrinz route from Brienz via Grimsel and Griespass to Domodossola?

Sbrinz’s secret?

No extra hard cheese is further dried. It takes 15 days for the bread to be kept in a salt bath, and it takes between 16 months and four years to mature. there is cheese

A Sbrinz wheel weighing 45 kilograms needs 600 liters of raw milk. In 2013, 1750 tons of Sbrinz were produced and 173 tons were exported. And: Sbrinz is a weapon! In the 18th century, the “two whole cheese” soldiers Engelberger Aa! And even their cheese with «Sbriänzli» turned into pure gold!

What about Emmental?

It owes its toughness to Italian dairy farmers, its “eyes” to heaters from Winterthur, its bulk to the greed of the Russian tsars. Big-hole hard cheese experienced its boom in the 19th century – with the “cheese fever” immortalized by Jeremias Gotthelf (1797-1854) in his book “Käserei in der Vehfreude”: Money (i.e. a cheese dairy) was more important to Vehfreunde than culture and School !

Thanks to large quantities of milk, loaves weighing more than 100 kilos were produced at that time: the amount of duty was determined by the number of pieces, not the weight.

Emmental is one of the least salty cheeses and has been successful in Swiss exports for years. As recently as 2017, 9,474 tonnes of Gruyère cheese were exported – 220 tonnes more than Emmental at the time.

Source : Blick