The great biodiversity of the pastures on the Ticino Alps are a secret of the cheese from the mountain region. Up to 250 different plant varieties grow on the alpine meadows.
Down in the valley, the average is no more than 20. The variety, which can change from alp to alp, creates unique flavors - no wonder some alpine cheeses are sold a year in advance.

Once a year in May, cheese lovers can visit producers during the Open Cheese Days, taste the different cheeses - such as the cone-shaped Büsicon or the creamy Formagella - and get an insight into the art of cheese making.
Almost 20 cheese dairies from all parts of the canton participate in the event.

In addition to tasting a variety of goat cheese products, fresh and spreadable cheeses, alpine cheeses, yogurts, cottage cheese and other dairy products from their own production, a number of the participating producers also offer a lunch including wine and musical entertainment.