Cheeses
Formaggio d'alpe ticinese
Ticino, Switzerland
A semi-hard alpine cheese from Ticino made from raw cow's milk in summer mountain huts, with a washed rind and a herbaceous, nutty flavour.
Original eatfuls sticker artwork
What it is
A closer look at Formaggio d'alpe ticinese.
A semi-hard alpine cheese from Ticino made from raw cow's milk in summer mountain huts, with a washed rind and a herbaceous, nutty flavour.
What to look for
Know it when you find it.
A firm, straw-coloured paste with a rustic rind; AOP-protected, made only between June and September in the alpine pastures of Ticino.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Formaggio d'alpe ticinese.
Ticino, Switzerland
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Karlovy Vary, Czech Republic
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Auvergne-Rhône-Alpes, France
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Tuscany, Italy
Accasciato
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Italy
Acceglio
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Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
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North Caucasus, Russia
Adygei Cheese
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Soft Circassian cheese from the North Caucasus.