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 and comes exclusively from the local farmers. The cheeses mature in semi-basement cellars, with characteristics specific to the Monte Generoso massif.
The surface of each zincarlìn cheese is treated with white wine and salt almost every day to avoid undesired moulds developing. This is a cheese that has a particular flavour, intense and above all unique.
- TYPICAL PRODUCTS Cheese , Specialties