Skagit Food Co-op blog:

the Cheese Whisperer

Mac-n-Cheese: the Alp Bleiki Sbrinz Way

Last year, our Cheese Department adopted Alp Bleiki, meaning we directly sponsored the Barmettler family and their production of mountain top cheese. We also recently received a 78 pound wheel of Sbrinz cheese from Alp Bleiki — just in time for holiday celebrations.

sbrinzSbrinz-style Swiss cheese has a similar flavor and texture to Italian Parmesan. Aged for several years in cellars and limestone caves, Sbrinz has a rich, buttery flavor and dry, crumbly texture. It’s ideal for sprinkling over soup and salad, as well as pasta. Legend holds that Sbrinz was the original cheese used in Swiss Alpermagrone, also known as Macaroni and Cheese.

Älplermagrone / Alpler Macaroni Recipe

  • 6 cups milk
  • 1 tablespoon salt
  • 1 pound macaroni
  • 1 1/4 cups Sbrinz, shredded
  • 1/2 teaspoon coarsely ground black pepper
  • 8 tablespoons butter
  • 2 onions, sliced
  • 3 cloves garlic, chopped

Directions: Bring the milk and one tablespoon of salt to a boil. Add the noodles, reduce the heat, and cook over a low heat until done, stirring occasionally. While the noodles are cooking, saute onions in better and garlic. The noodles should absorb enough milk so that the dish is still moist (if necessary, add more milk). Empty the noodles into a pre-heated bowl and mix in cheese and pepper. Top with sauted onions.

By: Claire

Claire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.