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Cheese from Switzerland, Ticino
Büscion is a small fresh acid-curd cheese from Ticino, shaped like a cork. Whole goat, cow or mixed milk is soured with lactic cultures and a little rennet over about a day and a half, hung in a cloth bag until it reaches pH 4.3–4.5, then kneaded with salt and rolled into short cylinders. It is eaten within two weeks, or kept in flavoured oil. Made in 7 steps over 17 days. The longest step, keep cold, or in oil, takes up to 15 days (Kulinarisches Erbe der Schweiz / Patrimoine c…). Lactic starter cultures, which sour the milk until the drained paste reaches pH 4.3–4.5 does most of the fermenting.
| Main step | up to 15 daysReported[patrimoine-ch] | Keep cold, or in oil |
|---|---|---|
| Temperature | 65 °CReported[patrimoine-ch] | Thermise (optional) |
| Acidity | pH 4.3–4.5Reported[patrimoine-ch] | Hang in a cloth bag |
| Whole goat, cow or mixed milk · Raw, or thermised at 65 °C for 15 minutes (recommended, not required)[patrimoine-ch] |
| Lactic starter cultures[patrimoine-ch] |
| Rennet · A little, now commonly added[patrimoine-ch] |
| Kitchen salt[patrimoine-ch] |
| Basil, chives or garlic (optional)[patrimoine-ch] |
| Starter: lactic starter cultures with a little rennet |
Total time across the recorded steps: 17 days
What changes: Starting material: whole goat, cow or mixed milk
Goat milk was the original milk; cow milk came into use from the 1950s.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Büscion is drained in a tied cloth, which leaves it drier than the basket-drained robiola, and is then kneaded with salt and rolled into corks. Zincarlin starts from the same paste with plenty of black pepper and is aged for months.
The inventory says the paste is drained until it reaches pH 4.3–4.5 and the fresh cheese is kept cold for no more than 10–15 days. The milk may be raw. No safety study of this cheese was found.
Every number is labelled with how it is known. How this atlas is made
The cheese comes from the Valle di Muggio, where it was called formaggino alto to set it apart from the low, sweet robiole, and probably dates from the early 20th century. Its name likely comes from the French bouchon, a cork. First made from goat milk, it was ripened for weeks or months in terracotta jars; cow milk came in from the 1950s.
