Formaggio d'alpe ticinese

Formaggio d'alpe ticinese is a traditional semi-hard, full-fat cheese produced during the summer months in the alpine regions of Ticino, the Italian-speaking canton of Switzerland. Crafted from raw cow's milk, or a blend of cow's and up to 30% goat's milk, this cheese is known for its creamy and elastic texture.

The wheels are typically cylindrical, measuring between 25 to 50 centimeters (10-20") in diameter and 6 to 10 centimeters (2-4") in height, with weights ranging from 3 to 10 kilograms (6.6 to 22 lbs). The rind exhibits a brownish-gray hue, while the interior paste is pale yellow, becoming lighter with higher goat milk content.

The flavor profile is sweet and aromatic when young, intensifying to a more robust taste as it matures. Traditionally, formaggio d'alpe ticinese is enjoyed at room temperature, often accompanied by red wine, and holds significant cultural importance in the region, with many consumers reserving their cheese directly from producers.