The Alpe Campo la Torba, on the Border between Leventina and Lavizzara

From pastures surrounded by countless small lakes comes one of the most renowned and cherished mixed-milk alpine cheeses in the canton and beyond. The main challenge for the company? Innovating while staying true to tradition.

The agricultural farm of Giorgio and Michele Dazio is located in Fusio, the last village at the top of the Maggia Valley. The barn with dairy cows is close to the village center where they live. They raise Holsteins, Red Holsteins, and especially Brown Swiss cows, producing a mixed-milk Alpine AOP cheese (cow and goat), the Vallemaggia Campo La Torba, which won a gold medal at the 2019 World Cheese Awards and received numerous cantonal awards.

A Contested Alpine Pasture

“If Piora is the mother of Ticino’s alpine pastures, Campo la Torba is the daughter,” says Giorgio, quoting a famous breeder from Airolo. This alpine pasture has been the subject of disputes between Leventina and the Maggia Valley since the Battle of Giornico in the 15th century. It was only in 1981 that it was declared the property of Airolo’s patriciate but remained under the jurisdiction of the municipality of Lavizzara.

The paved road leading to the alpine pasture, reaching 2,300 meters, is a challenge for cyclists. “It’s one of the toughest climbs in Ticino,” say enthusiasts. The area also attracts families who come to enjoy the landscape and have picnics near the lakes.

Giorgio Dazio, now at retirement age, has been producing Vallemaggia Campo la Torba DOP cheese for nearly 50 years. “I want to create a cheese that is accessible to all budgets,” he says.

Sorce: BrunchMagazin

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