This cheese owes its unique flavour to the specific characteristics of the alpine flora on the pastures and the production methods used. The Ticino Alps are home to an abundant diversity of flavoursome grass species that grow at altitudes ranging from 1,500 to 2,400 metres. An alpine pasture can contain up to 250 different plant species, compared to at most 20 on a valley meadow. And it is precisely this variety of species – which can vary from alp to alp – that lends the cheese its exceptional, unique and distinctive flavour notes and aromas.
Tessiner Alpkäse AOP
Type of cheese
Puolikova juusto
Milk processing
Raakamaito
Type of milk
Lehmänmaito
Vollfett
min. 45%
Lab-Type
Eläinperäinen juoksute
Tolerability
Glutenfree
Maturity
2 Month
Taste
Aromaattinen, Mieto
Labels
AOP/IGP
Region
Tessin
Season
May-October
Loaf
3-10 kg
The Alpkäse (literally: alpine cheese) is generally viewed as the precursor to hard and semi-hard cheese. The first written proof that the use of the Alps was already deeply routed in rural society in Ticino.
- Tessiner Alpkäse AOP
- STEA
Società Ticinese di Economia Alpestre
- 6955 Cagiallo
- +41 (0) 91 943 55 82