The managers of our Alp Sbrinz cheese cellar: the Molki Stans team. It’s no surprise that all the cheese-makers working at Molki Stans completed their apprenticeship at Alp Sbrinz dairies and now have Alp-Sbrinz-making in their DNA. The wheels of Alp Sbrinz cheese are matured in the monastery cellar at a temperature of approximately 12 degrees. With the dry-maturation process typically used for Alp Sbrinz cheese, the wheels are regularly dry-rubbed and rotated by 90 degrees in the racks. In this fashion, the cheeses slowly continue to mature. With every month of maturation, the Alp Sbrinz cheeses continue to lose moisture and gain a more concentrated flavour and aroma.
A look into the cellar also immediately reveals why one wants to watch over it, even rule over it. By the way, the different vintages up to 5 years old can be bought in the monastery shop. In true Bordeaux style, whole loaves can also be purchased by subscription and matured with us until the desired age.
