Come Lake Cheeses

The Art of Cheese: Mountain Pastures and Ancient Caves

The Lake Como region is a sanctuary for cheese lovers. From the lush valleys of the west to the rocky peaks of the east, dairy masters have spent centuries perfecting recipes that transform alpine milk into culinary masterpieces.

Valle d'Intelvi & Upper Lake Treasures

• Casoretta: A rich, full-fat cheese primarily made from cow’s milk, often enhanced with a touch of goat’s milk (around 10%). Aged for at least a month, it is the secret ingredient used to add depth and flavor to local pasta and polenta dishes.
• Zincarlin: A truly unique specialty. This seasoned ricotta is aged for up to a year and coated in black pepper. Its distinctive, slightly vanilla-like aroma comes from a complex process using both fatty cheese whey and acid whey—resulting in a bold, appetizing flavor.
• Semuda: Typical of the northern shores (Dongo and Gravedona), this low-fat cheese is crafted from manually-skimmed cow’s milk, offering a lighter but traditional taste.

Valsassina: The Valley of Caves

On the Lecco side of the lake, Valsassina is the undisputed capital of cheese. The secret to its world-class production lies in the natural mountain grottoes—caves dug into the rock where steady, cool air currents create the perfect microclimate for aging.

• World-Famous DOPs: This valley is the birthplace of the creamy Taleggio DOP and the bold Gorgonzola DOP, alongside a vast family of soft Stracchino cheeses.
• Grotto-Aged Varieties: Look for Fiorone and Robiola, which can be enjoyed fresh or long-aged in the valley's historic rock cellars.

The Local Favorite: Furmagitt

No visit to the lake is complete without tasting Furmagitt. These small, round cheeses are a staple of the local diet. Depending on the producer, you can find them:

• Fresh or seasoned for a more intense profile.
• Natural or with olive oil and black pepper.
• Infused with wild herbs gathered from the surrounding mountains.