{"id":4125,"date":"2026-04-24T12:35:27","date_gmt":"2026-04-24T10:35:27","guid":{"rendered":"https:\/\/www.residence-lacollina.com\/?page_id=4125"},"modified":"2026-09-29T12:54:03","modified_gmt":"2026-09-29T10:54:03","slug":"cheeses","status":"publish","type":"page","link":"https:\/\/www.residence-lacollina.com\/en\/attivita-e-cultura\/local-experiences\/cheeses\/","title":{"rendered":"Cheeses"},"content":{"rendered":"<h2 style=\"text-align: center;\" data-path-to-node=\"2\">Lake Como Cheeses: Alpine Flavors and Tradition<\/h2>\n<h3 style=\"text-align: center;\" data-path-to-node=\"3\"><em>From the pastures of Northern Lake Como to your table: discover Larian dairy excellence, from the rarity of Zincarlin to the ancient taste of Semuda.<\/em><\/h3>\n<p data-path-to-node=\"3\">The territory of Northern Lake Como is not just about water and wind; it is a mountain land where the art of cheese-making has been passed down for centuries. Staying in Vercana means being surrounded by small producers and high-mountain pastures, where milk carries the scent of alpine herbs.<\/p>\n<p data-path-to-node=\"3\">Exploring local cheeses means discovering the rural soul of Lake Como: bold flavors, unique aging methods, and products you won&#8217;t find anywhere else in the world.<\/p>\n<h3 data-path-to-node=\"4\">1. Semuda: The Traditional Low-Fat Cheese<\/h3>\n<div style=\"text-align: center;\"><a href=\"https:\/\/www.residence-lacollina.com\/collina2018\/wp-content\/uploads\/2026\/04\/semuda-scaled-e1776874607530.jpeg\"><img loading=\"lazy\" class=\"aligncenter wp-image-3995\" src=\"https:\/\/www.residence-lacollina.com\/collina2018\/wp-content\/uploads\/2026\/04\/semuda-300x180.jpeg\" alt=\"\" width=\"400\" height=\"240\" \/><\/a><\/div>\n<p data-path-to-node=\"5\">Semuda is one of the oldest and most representative cheeses of Northern Lake Como and its surrounding valleys (such as the Albano Valley).<\/p>\n<ul>\n<li data-path-to-node=\"6,0,0\"><b data-path-to-node=\"6,0,0\" data-index-in-node=\"0\">How it&#8217;s made:<\/b> It is a semi-fat or low-fat cheese produced with skimmed cow&#8217;s milk. Its paste is characterized by typical small holes and a color ranging from white to straw yellow.<\/li>\n<li data-path-to-node=\"6,1,0\"><b data-path-to-node=\"6,1,0\" data-index-in-node=\"0\">The flavor:<\/b> It has a delicate taste with a very distinctive tangy note that makes it unmistakable. It is the secret ingredient for a perfect <i data-path-to-node=\"6,1,0\" data-index-in-node=\"141\">Polenta Uncia<\/i>, or simply enjoyed on its own with a piece of fresh bread.<\/li>\n<\/ul>\n<h3 data-path-to-node=\"10\">2. Zincarlin: The Spiced Jewel of Lake Como<\/h3>\n<div style=\"text-align: center;\"><a href=\"https:\/\/www.residence-lacollina.com\/collina2018\/wp-content\/uploads\/2026\/04\/zincarlin-ok-e1776874583208.png\"><img loading=\"lazy\" class=\"aligncenter wp-image-3991\" src=\"https:\/\/www.residence-lacollina.com\/collina2018\/wp-content\/uploads\/2026\/04\/zincarlin-ok-300x225.png\" alt=\"\" width=\"400\" height=\"300\" \/><\/a><\/div>\n<p data-path-to-node=\"8\">Zincarlin is much more than a cheese: it is a sensory experience. Originally produced in the border areas between Northern Lake Como and Switzerland (Intelvi Valley), it is a true gastronomic rarity.<\/p>\n<ul>\n<li data-path-to-node=\"9,0,0\"><b data-path-to-node=\"9,0,0\" data-index-in-node=\"0\">How it&#8217;s made:<\/b> It starts from a base of ricotta (or fresh goat and cow cheese) worked with salt, pepper, and sometimes aromatic herbs. It is shaped by hand into a typical loaf or bell shape.<\/li>\n<li data-path-to-node=\"9,1,0\"><b data-path-to-node=\"9,1,0\" data-index-in-node=\"0\">Why try it:<\/b> Its flavor is intense, spicy, and persistent. It is perfect for those who love bold tastes that tell the story of our mountains&#8217; strong character.<\/li>\n<\/ul>\n<h3 data-path-to-node=\"13\">3. Casera and Bitto: The Breath of Nearby Valtellina<\/h3>\n<div style=\"text-align: center;\"><a href=\"https:\/\/www.residence-lacollina.com\/collina2018\/wp-content\/uploads\/2026\/04\/casera-e-bitto-scaled-e1776874555796.jpg\"><img loading=\"lazy\" class=\"wp-image-3987 aligncenter\" src=\"https:\/\/www.residence-lacollina.com\/collina2018\/wp-content\/uploads\/2026\/04\/casera-e-bitto-300x131.jpg\" alt=\"\" width=\"400\" height=\"175\" \/><\/a><\/div>\n<p data-path-to-node=\"11\">Just a short distance from Vercana, the influence of neighboring Valtellina brings the PDO giants to our tables:<\/p>\n<ul>\n<li data-path-to-node=\"12,0,0\"><b data-path-to-node=\"12,0,0\" data-index-in-node=\"0\">Valtellina Casera:<\/b> Essential for <i data-path-to-node=\"12,0,0\" data-index-in-node=\"33\">pizzoccheri<\/i>, sweet and milky when young, intense and aromatic when aged.<\/li>\n<li data-path-to-node=\"12,1,0\"><b data-path-to-node=\"12,1,0\" data-index-in-node=\"0\">Bitto:<\/b> The king of alpine cheeses, produced exclusively in summer above 1,400 meters altitude. A cheese that can age for years, becoming a true cult item for connoisseurs.<\/li>\n<\/ul>\n<h3 data-path-to-node=\"13\">Where to buy typical cheeses in and around Vercana?<\/h3>\n<p data-path-to-node=\"14\">We recommend visiting local farms and small shops in Domaso, Gravedona, and Dongo. During the summer, a walk up to the alpine pastures above Vercana will allow you to buy cheese directly from the producers, where zero-kilometer food is a daily reality.<\/p>\n<blockquote data-path-to-node=\"19\">\n<p style=\"text-align: center;\" data-path-to-node=\"19,0\"><i data-path-to-node=\"19,0\" data-index-in-node=\"0\">&#8220;Smelling a freshly cut wheel of Semuda or tasting the character of Zincarlin means savoring the millennial history of the shepherds who have guarded these mountains.&#8221;<\/i><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Lake Como Cheeses: Alpine Flavors and Tradition From the pastures of Northern Lake Como to your table: discover Larian dairy excellence, from the rarity of Zincarlin to the ancient taste of Semuda. The territory of Northern Lake Como is not just about water and wind; it is a mountain land where the art of cheese-making<\/p>\n<div class=\"\" ><a class=\"custom-btn book-sm\" href=\"https:\/\/www.residence-lacollina.com\/en\/attivita-e-cultura\/local-experiences\/cheeses\/\"><i class=\"fa fa-chevron-circle-right\"><\/i>Read More<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"parent":4105,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/pages\/4125"}],"collection":[{"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/comments?post=4125"}],"version-history":[{"count":4,"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/pages\/4125\/revisions"}],"predecessor-version":[{"id":4756,"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/pages\/4125\/revisions\/4756"}],"up":[{"embeddable":true,"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/pages\/4105"}],"wp:attachment":[{"href":"https:\/\/www.residence-lacollina.com\/en\/wp-json\/wp\/v2\/media?parent=4125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}