Zincarlìn is a variation of the typical Ticino cheese based on acid curd. Its shape is unmistakable and is reminiscent of an overturned cup.
"Zincarlìn da la Val da Mücc" is acknowledged by Slow Food, and is a cheese made from unheated curd, produced only in Valle di Muggio. It is normally produced from cow's milk, but it is traditional to add a small quantity of goat's milk. Raw milk is used a...
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