#ticinomoments 2020
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34 <strong>#ticinomoments</strong><br />
The taste of Ticino<br />
From field to table, from flowers to mouth. Ticino's cheese is a mouthwatering<br />
ambassador for the local area that will tickle your taste buds.<br />
XII<br />
The first mention of a<br />
mountain pasture in Ticino<br />
dates to the 12th century.<br />
The unique alpine flora,<br />
comprising over 150<br />
different grass species,<br />
gives the cheeses a truly<br />
special flavour.<br />
150<br />
80%<br />
80% of pastures are owned<br />
by a patriziato (a form of<br />
common ownership), while<br />
the others are divided<br />
between several owners<br />
(called boggesi) and<br />
individual owners.<br />
1,600<br />
380<br />
60<br />
1,600 tonnes of cheese<br />
produced annually, 380<br />
tonnes of which are made<br />
in the mountain pastures.<br />
The minimum period of<br />
time (days) a PDO cheese<br />
has to be matured for.<br />
Ticino's cheese stands out<br />
from cheese made<br />
elsewhere in Switzerland<br />
because it uses whole,<br />
unskimmed milk and<br />
because its rind is<br />
brownish-grey rather than<br />
yellowish-red.<br />
3–10<br />
The average weight (kg) of a<br />
round of cheese; during the<br />
ripening process it can lose<br />
up to 20% of its weight.
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