Zincarlin da la Vall da Mücc

Switzerland

Tessin

Milk and milk products

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Zincarlin da la Vall da Mücc

Zincarlin is produced in the mountains on both sides of the Italian-Swiss border near Lake Como: its tradition is linked to the mountain area between Lake Como and Lake Lugano and between Lombardy in Italy and Canton Ticino in Switzerland. On the Italian side the cheese remains little more than a faded memory in the provinces of Como and Varese, but even if the name of the cheese is the same, the production technique is different from the one used in the Swiss Muggio Valley.
The Zincarlin Presidium is a raw milk cheese produced on the Swiss side of the Generoso Mountains, in Canton Ticino. Its shape resembles an upturned cup and it weighs between 200 and 400 grams when fresh, depending on the quantity of paste available.
Zincarlin is usually made from cow’s milk, but sometimes, small quantities of goat’s milk are also added. The milk used is, of course, raw. One of its distinctive features is that the curds are never broken: the curd obtained by lactic and rennet coagulation, is left to drain for a day and a night and in some cases, cheesemakers assist in draining the whey by making a cross-shaped cut in the curd twelve hours after the rennet has been added to fresh milk. Then the curd is left to drain through a cloth, up until it reaches the right firmness. The draining time depends on the weather, and if the paste doesn’t reach the right consistency, it might be pressed for some hours.
After draining is complete, the mass is energetically kneaded with pepper and salt and then molded into shape by hand.
Zincarlin is eaten after two months of aging or more. Maturing is carried out in cool semi-underground cellars with a specific microclimate derived from the Generoso Mountains. To avoid the developments of undesired moulds, the crust is treated with white wine and salt almost everyday. Zincarlin is transformed during its aging process: the crust becomes reddish-gray, the cheese becomes soft and fatty and its taste and aroma become especially complex and persistent.

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When this Presidium was set up, Zincarlin scarcely existed any longer: the lack of facilities as well as the amount of work and energy required to produce the cheese, pushed the Muggio Valley chee- semakers to sell fresh cheese almost exclusively, leaving matured Zincarlin as a family tradition. Thanks to Slow Food Switzerland, the Presidium, the first in the country, has managed to recover the traditional version of the cheese, aged for at least two months, produced using raw milk and treated with white wine during the first fifteen days of aging. In 2004, the first draft of the production protocol was written, suitable premises for aging were found (in Salorino, a borough of Mendrisio), and thanks to the support of Muggio Valley, Mara Valley and Salorino Communes Association that supports the economical and social development in the area, an association was created with the aim of collecting, developing and marketing the Presidium Zincarlin.
This is the first step of a long process: production is still scarce, and it is necessary to involve other cheesemakers and to improve aging techniques, and promote traditional Zincarlin dala Vall da Mücc.

Production Area
Muggio Valley, Ticino Canton

Presidium supported by
Association of the Municipalities of Valle di Muggio, Val Mara and Salorino Region, Coop Switzerland
Cheesemakers and farmers
Lorella Bricchetti
6837 Bruzella
tel. +41 916841618

Marisa Clericetti
Roncapiano, Monte Generoso
6838 Muggio
tel. +41 916841370 - +41 916499067

Giuliano e Fiorenza Livi
6875 Casima
tel. +41 916841536

Affineurs and retailers
Zincarlin Sagl
6835 Morbio Superiore
tel. +41 797313105
zincarlin@valledimuggio.ch
www.zincarlin.valledimuggio.ch
Producers' coordinator
Marialuce Valtulini
tel. +41 797313105
zincarlin@valledimuggio.ch

Slow Food Presidium coordinator
Luca Cavadini
tel. +41 916841816
slowfoodticino@bluewin.ch
When this Presidium was set up, Zincarlin scarcely existed any longer: the lack of facilities as well as the amount of work and energy required to produce the cheese, pushed the Muggio Valley chee- semakers to sell fresh cheese almost exclusively, leaving matured Zincarlin as a family tradition. Thanks to Slow Food Switzerland, the Presidium, the first in the country, has managed to recover the traditional version of the cheese, aged for at least two months, produced using raw milk and treated with white wine during the first fifteen days of aging. In 2004, the first draft of the production protocol was written, suitable premises for aging were found (in Salorino, a borough of Mendrisio), and thanks to the support of Muggio Valley, Mara Valley and Salorino Communes Association that supports the economical and social development in the area, an association was created with the aim of collecting, developing and marketing the Presidium Zincarlin.
This is the first step of a long process: production is still scarce, and it is necessary to involve other cheesemakers and to improve aging techniques, and promote traditional Zincarlin dala Vall da Mücc.

Production Area
Muggio Valley, Ticino Canton

Presidium supported by
Association of the Municipalities of Valle di Muggio, Val Mara and Salorino Region, Coop Switzerland
Cheesemakers and farmers
Lorella Bricchetti
6837 Bruzella
tel. +41 916841618

Marisa Clericetti
Roncapiano, Monte Generoso
6838 Muggio
tel. +41 916841370 - +41 916499067

Giuliano e Fiorenza Livi
6875 Casima
tel. +41 916841536

Affineurs and retailers
Zincarlin Sagl
6835 Morbio Superiore
tel. +41 797313105
zincarlin@valledimuggio.ch
www.zincarlin.valledimuggio.ch
Producers' coordinator
Marialuce Valtulini
tel. +41 797313105
zincarlin@valledimuggio.ch

Slow Food Presidium coordinator
Luca Cavadini
tel. +41 916841816
slowfoodticino@bluewin.ch

Territory

StateSwitzerland
RegionTessin

Other info

CategoriesMilk and milk products