Good Example Of Essay On Zincarlin Cheese
Zincarlin is a variety of cottage cheese produced in Ville di Muggio, Ticino,, Switzerland. It is made from unheated curd from cow’s milk mixed with little goat milk and spiced with salt and pepper. The cheese takes a minimum of four months to twelve months to mature. This cheese is characterized by its distinct taste and shape that resembles an overturned cup. Zincarlin cheese is not only a specialty agricultural product produces in the Alpine valleys but it has a distinct history that has made its production and consumption a tradition, particularly among the residents of the Alpine Valley.
Where did the dish originate
The history of the Zincarlin cheese can be dated as early as 4000 BC in the Valley di Muggio found in Ticino, Switzerland. The production of cheese was mainly done by the cattle farmers who lived in mountain regions in Alpine valley. The people who lived in the Alpine valleys in Ticino mainly reared cattle while those who lived in much flatter areas were crop farmers. Both residents usually met in an open market for batter trade to exchange foodstuff which included meat, milk and milk products from the cattle farmers as well as food stuff from the crop farmers (Kindstedt, 143). In early days, farmers combined their herds and selected finest cows capable of producing high quality milk to make cheese and feed these cows with adequate pastures. Skilled cheese makers could then accompany the cows especially during the summer season when they moved in search of pastures. The mountainous terrain provided ideal caves that were suitable for the aging process of the cheese. The production of cheese in Ticino expanded during the reformation period and the World Wars as it was intensely used to feed the slaves and war armies. In addition, the expansion of the barter trade to the neighboring communities further increased the cheese production to cater for the growing demand.
What roles does the food play in traditions and celebrations?
Traditionally, Zincarlin cheese was used during various cultural festivals and celebrations among the people of Ticino. For instance, the dairymen and the villagers gathered late July to celebrate St. Madeleine. This day was marked with dancing, feasting and showcasing various dairy activities which included cheese making and weighing of milk so as to determine the proportional amount of cheese to be distributed during the autumn season. In addition, the cheese production has been widely showcased during the agricultural celebrations that have preserved the culture and traditions of the Ticino people.
Who eats it?
The Zincarlin cheese was a cultural food for the local people used for domestic consumption although mostly it was specially matured cheese was given as a present during the christening of a child. This cheese was supposed to be preserved and eaten by the child twenty or more years when he/she got married (Kindstedt, 156). The cheese was also given to the noblemen as a present.
Why do we eat a particular dish in this particular region?
Zincarlin cheese is widely consumed due to its distinct quality and texture which is achieved through the preserved culture of its production. It has an appetizing taste achieved by the careful maturing and seasoning of the cheese.
Does Ticino have its own cuisine if so why? If not how would you define food choices and cooking from the area?
Ticino dishes are characterized by the presence of cheese in almost every dish which makes it have a distinct flavor. This cooking method has been in existence throughout the history of the Ticino culture.
Church, Clive, & Head, Randolf. A Concise History of Switzerland. New York: Cambridge University Press, 2013. Print
Kindstedt, Paul. Cheese and culture: A history of cheese and its place in western civilization. White River Junction, VT: Chelsea Green Publishing, 2012. Print