Cheese making is the most important activity for farms at Lake Como, especially those in the mountains.
Semuda and Zincarlin are the typical cheeses of North Lake Como.
The first one is made from unpasteurized skimmed cow’s milk, rennet and salt; its diameter is about 20-30cm, with a maximum height of 8 cm and a weight of 2-4 kilograms.
This cheese is matured in natural caves called ‘crotti’ or in cellars, for a period between 40 days and 18 months.
Zincarlin is made using an ancient rennet or ricotta, with the addition of salt and pepper; it is possible to add aromatic herbs and various spices as well.
