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All those who have the pleasure of hiking through the Ticino mountains
will be happy to enjoy their products, too. There's a variety of
small, full fat and medium fat Alpine cheese brands, but also the socalled
«Formaggi di caseificio» - made at a traditional cheese factory.
Quite different, but certainly equally delicious, are the
Formaggini, often (but not always) made of goat milk. They taste
best with coarsely ground pepper and olive oil «Extra vergine». The
real goat cheese is guaranteed by the label 'Capra Ticino'. A nice
surprise is also the fresh cheese «Zincarlin» mixed with parsley,
garlic and pepper. In the varied world of Ticino Alpine cheese, the
book «Alpi e formaggi delle nostre montagne» by R. Lettieri, C.
Ferrari and R. Bontognali, published by Salvioni Arti Grafiche editors,
is an excellent guide. |
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