It is set apart by the specific properties of the alpine pasture flora and by the production methods. The Ticino Alps stand between 1,500 and 2,400 metres above sea level and are home to lots of very flavoursome and varied grass species. An alpine pasture can contain up to 250 different plant species, compared to a maximum of 20 on a valley pasture. 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.
Ticino Alpkäse AOP
Type of cheese
Semi-hard cheese
Milk processing
Unpasteurised milk
Type of milk
Cow’s milk
Full fat
min. 45%
Lab-Type
Animal rennet
Tolerability
Glutenfree
Maturity
2 Month
Taste
Aromatic, Mild
Labels
AOP/IGP
Region
Ticino
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