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Cheese from Switzerland, Ticino, summer alpine farms
A semi-hard raw-milk cheese made only in summer on the alpine farms of Ticino, from cow milk with up to 30 % goat milk. The milk is set in copper kettles at 30–35 °C, cooked to 41–50 °C, pressed about 12 hours and salted. Each wheel carries the name of its alp and ripens at least 60 days at 10–16 °C on spruce or larch boards.
| Raw cow milk from the alp70–100 % of the milk | [ti-eo2025] |
| Raw goat milk (optional)0–30 % of the milk | [ti-eo2025] |
| Natural animal rennet, powder or liquid | [ti-eo2025] |
| Lactic cultures approved by the producers' group | [ti-eo2025] |
| Salt, dry or as brine (non-iodised, non-fluoridated) | [ti-eo2025] |
| Starter | lactic cultures specific to the cheese, approved by the producers' group |
Total time across the recorded steps: 2 months
What changes: Cream rises on one milking and is skimmed off before cheesemaking
The only treatment allowed is skimming a single milking by letting the cream rise. Milk is made into cheese within 18 hours of the first milking, in copper kettles.
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
A semi-hard raw-milk cheese made only in summer on the alpine farms of Ticino, from cow milk with up to 30 % goat milk. The milk is set in copper kettles at 30–35 °C, cooked to 41–50 °C, pressed about 12 hours and salted. Each wheel carries the name of its alp and ripens at least 60 days at 10–16 °C on spruce or larch boards. Made in 7 steps over 2 months. The longest step, ripen on wooden boards, takes at least 2 months (Swiss Federal Office for Agriculture (UFAG/BL…) and runs at 10–16 °C (Swiss Federal Office for Agriculture (UFAG/BL…).
| Main step | at least 2 monthsSet[ti-eo2025] | Ripen on wooden boards |
|---|---|---|
| Temperature | 10–16 °CSet[ti-eo2025] | Ripen on wooden boards |
| Acidity | pH up to 5.4Set[ti-eo2025] | Salt |
Every wheel is made on one summer alp and named after it; goat milk up to 30 % is allowed, the cook is moderate (41–50 °C) and it can be sold after 60 days.
The milk is raw. The specification requires salting below pH 5.4 and at least 60 days of ripening. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté. No source we read says whether this cheese, cooked at 41–50 °C, counts under that exception.
Every number is labelled with how it is known. How this atlas is made
The producers' flyer and the 2002 registration summary date the first written evidence of alpine pasture use, and so of alp cheese, in Ticino to the 12th century. Herds moved up through the levels (corti) of each alp over the summer. The summary cites Schinz's description of Italian-speaking Switzerland of 1783–1787, which discusses the cheeses and alp use, and a chapter in Gotthard End's 1920 book on Biasca and the Val Pontirone that describes the cheesemaking method and matches today's methods in outline. The 2002 registration summary, written for the STEA application, set a minimum ripening of 45 days, against 60 days in the specification amended in 2025.
