F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
Switzerland has been making Sbrinza hard, aged, cow's-milk cheesefor centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.