Sbrinz

Wrapping up our list is the Sbrinz cheese. Some of you may recognize it instantly if you are a fan of pumpkin beer, Barolo, and Dolcetto d'Alba! Sbrinz cheese has always been used to pair with these aforementioned dishes and beverages, spicing up their flavors and odors.

So what is Sbrinz, and where does it come from, exactly? Sbrinz is a type of Swiss cheese produced from unpasteurized cow's milk. This cheese has a robust rind and a rich, flaky feel. The fragrances are somewhat peppery, and the tastes are rich, powerful, acidic, spicy, nutty, and butterscotch-flavored.

Sbrinz is aged for a minimum of 19 months, and the longer it is aged, the more fragrant it gets. It may be eaten in three different ways: after 18 months of aging, it is cut or shaven into thin rolls; after 24 months, it is broken down into smaller pieces called mockli; and lastly, Sbrinz can also be grated and utilized in a variety of cuisines.