You can discover the specialty cheese Zincarlin in the southernmost region of Switzerland nestled in the canton of Ticino. The Valle di Muggio, a valley, beneath the Monte Generoso is where this exquisite delicacy originates. Within these quaint villages a diverse array of customs and cultural legacies is lovingly. Passed down through generations.
Castel San Pietro: Formaggio Zincarlin. Nella foto il zincarlin della Valle di Muggio nella sua nuova confezione realizzata in occasione della partecipazione al Salone del gusto di Torino. © Ti-Press/Davide Agosta
Zincarlin: A Rare and Special Cheese Exclusive to Valle di Muggio
In the Valle di Muggio there’s a gem known as Zincarlin. This cone shaped cheese made from milk is a delight unique, to this area. Crafted through generations the tradition of making Zincarlin showcases the skill and artistry of cheese artisans.
The distinct flavor of Zincarlin is a result of the landscape and green pastures of the valley. The cheese gets its aroma and texture from the Alpine air and meticulous handcrafting. A true indulgence for food lovers Zincarlin promises a experience for anyone with a taste, for gourmet delights.
Zincarlin – Ticino Slow Food from the Valle di Muggio
In the valley numerous families continued to craft cheese using their time honored recipes during the 19th century. Yet this traditional craft gradually faded into obscurity. Thankfully this exceptional cheese has made a comeback in the market since 2004 after vanishing from memory.
Somazzo: formaggio Zincarlin. Nella foto la cantina che ospita i formaggini zincarlin per la stagionatura (circa 2 mesi abbondanti) e che prevede dei trattamenti regolari tra cui l’insalatura.
© Ti-Press / Benedetto Galli
The turning point occurred during the chestnut festival, in the Muggio Valley back in 2001. The head of Slow Food Ticino attended the festival. Discovered the cone shaped cheese with its rich flavor. He was impressed by the cheeses history and distinctive taste recognizing it as an addition, to the Slow Food community away.
The Resurgence of Zincarlin: Overcoming Challenges to Preserve Tradition
The revival of Zincarlin faced its share of obstacles. There were discussions regarding the cheese mass, for the authentic Zincarlin. To resolve the dispute between Slow Food Ticino and the town, Marialuces mother a Zincarlin connoisseur with a family history tied to the cheese was consulted for guidance. Her wealth of knowledge and experience granted her the authority to determine the foundation for Slow Food certified Zincarlin.
This pivotal decision marked a milestone in safeguarding Zincarlins flavor and traditional production methods. Through efforts, from Slow Food Ticino and the local community this exceptional cheese has garnered deserved recognition and continues to thrive as an esteemed member of the Slow Food community. The narrative of Zincarlin serves as a reminder of the significance of upholding heritage and uniting individuals to preserve the cultural richness of the region.
Video Zincarlin da la Vall da Mücc
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Video Risotto ai mirtilli e Zincarli | Ticino Gourmet Tour | RSI Food
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