{"id":3112,"date":"2020-08-24T11:54:52","date_gmt":"2020-08-24T10:54:52","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3112"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"i-formaggi","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/i-formaggi\/","title":{"rendered":"I formaggi"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Celati nello scrigno di una natura rigogliosa, i pascoli incontaminati, che si adagiano lungo le pendici dei monti, sono le perle di un Ticino rurale e alpino ancora autentico, e di rara bellezza. Il suono dei campanacci \u00e8 la colonna sonora di una vita che, sulle Alpi, segue il lento alternarsi delle stagioni. E chi si trova a camminare per gli alpeggi non sa resistere alla tentazione di assaggiare i prodotti che le abili mani dei casari confezionano.<br \/>\nIl latte utilizzato conferisce al formaggio aromi e gusti particolari, a seconda delle foraggere di cui si cibano le mucche, caratterizzate dall\u2019erba mutellina, crepide dorato, piantaggine e dai vari tipi di trifoglio alpino. Sono formaggi d\u2019Alpe, formaggelle grasse e semigrasse, ma anche i cosiddetti formaggi di caseificio, semiduri e grassi. Altrettanto famosi sono i formaggini prodotti con latte vaccino o caprino, piatti o del tipo \u201cb\u00fcscion\u201d che si mangiano freschi, cosparsi di pepe macinato e olio d\u2019oliva extravergine.<br \/>\nGli autentici \u201ccaprini\u201d sono segnalati con lo speciale marchio \u201cCapra Ticino\u201d. Eccellente \u00e8 anche lo \u201cZincarlin\u201d, formaggio fresco a cui vengono aggiunti sale e pepe macinato; di sapore pi\u00f9 intenso \u00e8 lo \u201cZincarlin della Val da M\u00fccc\u201d, stagionato e lavorato per oltre due mesi con vino bianco secondo un metodo antico.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237105197{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;francese&#8221;]Die K\u00e4se<br \/>\nVersteckt im Schrein der \u00fcppigen Natur sind die unbefleckten Weiden von seltener Sch\u00f6nheit, die sich an die Bergh\u00e4nge schmiegen \u2013 die Perlen eines l\u00e4ndlichen, alpinen noch authentischen Tessins. Der Klang der Kuhglocken bildet die akustische Untermalung eines Lebens auf der Alp, das dem langsamen Wechsel der Jahreszeiten folgt.<br \/>\nKaum jemand wird beim Wandern \u00fcber eine Alp der Versuchung widerstehen k\u00f6nnen, die von geschickten K\u00e4serh\u00e4nden herstellten Produkte zu probieren. Die verwendete Milch verleiht dem K\u00e4se besondere Aromen und Geschmacksrichtungen, je nach Futter mit dem die K\u00fche gef\u00fcttert werden, charakterisiert durch das Alpen-Mutterwurz, den Wegerich und die verschiedenen Kleesorten. Es sind Alpk\u00e4se, Formagella (fett und halbfett), aber auch die sogenannten \u201cK\u00e4se der K\u00e4serei\u201c (halbhart und fett). Ebenso bekannt sind die Formaggini aus Kuh- oder Geissenmilch (flache oder Typ \u201cb\u00fcscion\u201d), die \u00fcbersa\u00c5Nt mit gemahlenem Pfeffer und etwas nativem Oliven\u00f6l frisch gegessen werden. Die authentischen Ziegenk\u00e4se werden mit einem speziellen Label \u201cCapra Ticino\u201d ausgewiesen. Exzellent ist auch der \u201cZincarlin\u201c, ein Frischk\u00e4se, dem Salz und gemahlener Pfeffer beigegeben wird; geschmacklich am intensivsten ist hier der \u201cZincarlin della Val da M\u00fccc\u201c \u2013 \u00fcber 2 Monate gereift und regelm\u00e4ssig mit Weisswein nach einer antiken Methode bearbeitet.<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Les fromages<br \/>\nCach\u00e9s dans l\u2019\u00e9crin d\u2019une nature exub\u00e9rante, les alpages non contamin\u00e9s qui s\u2019\u00e9tendent le long des pentes des montagnes sont les perles d\u2019un Tessin rural et alpin encore authentique et d\u2019une rare beaut\u00e9. Le son des cloches est la colonne sonore d\u2019une vie qui, sur les Alpes, suit lentement le changement des saisons. Et qui se trouverait \u00e0 cheminer \u00e0 travers les alpages ne r\u00e9sistera pas \u00e0 la tentation de go\u00fbter les produits que confectionnent les habiles mains des fromagers. Le lait utilis\u00e9 conf\u00e8re au fromage ar\u00f4mes et go\u00fbts particuliers, selon les herbes du p\u00e2turage dont se nourrissent le vaches, caract\u00e9ris\u00e9es par la mutelline, la cr\u00e9pide dor\u00e9e, le plantain et les diverses sortes de tr\u00e8fle alpin. Ce sont les fromages d\u2019alpage, les \u201cformagelle\u201d (fromage mou), grasses et semigrasses, mais aussi les fromages dit de fromagerie, mi-durs et gras. Tout aussi c\u00e9l\u00e8bres sont les formaggini (petits fromages frais) produits avec du lait de vache ou de ch\u00e8vre, plats ou genre \u201cb\u00fcscion\u201d (plus \u00e9pais) qui se mangent frais, saupoudr\u00e9s de poivre moulu et arros\u00e9s d\u2019huile extra vierge. Les authentiques \u201ccaprini\u201d sont signal\u00e9s avec la marque sp\u00e9ciale \u201cCapra Ticino\u201d (Ch\u00e8vre Tessin). Excellent aussi le \u201cZincarlin\u201d, fromage frais auquel sont ajout\u00e9s sel et poivre moulu; de saveur plus intense est le \u201cZincarlin de la Val da M\u00fccc\u201d m\u00fbri et travaill\u00e9 pendant plus de deux mois avec du vin blanc selon une m\u00e9thode antique.<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Cheeses<br \/>\nHidden in a treasure trove of natural abundance, the pristine pastures perched on the mountain slopes are the jewels in the crown of Ticino, an exceptionally beautiful and unspoilt rural alpine region. The rattle of cowbells is the soundtrack to an alpine lifestyle that follows the slow progression of the seasons. Those who walk through the mountain pastures find it impossible to resist trying the products crafted by the skilful hands of cheesemakers.<br \/>\nThe milk used gives the cheese unique aromas and flavours, depending on the fodder consumed by the cows, which can include Alpine Lovage, Golden Hawk\u2019s-beard, Ribwort Plantain and various species of alpine clover. There are Alpine cheeses and full-fat and semi-fat Formagella as well as the semi-hard and full-fat Formaggi di Caseificio (\u2018Dairy Cheeses\u2019). The region\u2019s processed cheeses made with cow or goat\u2019s milk are of equal renown. They come either flat or in a \u2018bu\u0308scion\u2019 (cone) shape, and are eaten fresh, sprinkled with ground pepper and extra virgin olive oil.<br \/>\nAuthentic goat\u2019s cheese is marked with a special \u2018Capra Ticino\u2019 stamp. Another excellent cheese is Zincarlin, a fresh cheese with added salt and ground pepper; the Zincarlin della Val da Mu\u0308cc, meanwhile, has a more intense flavour, having been left to mature for more than two months and treated with white wine in keeping with an ancient recipe.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Celati nello scrigno di una natura rigogliosa, i pascoli incontaminati, che si adagiano lungo le pendici dei monti, sono le perle di un Ticino rurale e alpino ancora autentico, e di rara bellezza. Il suono dei campanacci \u00e8 la&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3113,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[42],"tags":[58],"class_list":{"0":"post-3112","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-prodotti-tipici","8":"tag-prodotti-tipici"},"_links":{"self":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/comments?post=3112"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3112\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/3113"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}