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Cheese from Switzerland, Ticino
Büscion is a small fresh acid-curd cheese from Ticino, shaped like a cork. Whole goat, cow or mixed milk is soured with lactic cultures, and now usually rennet, over about a day and a half, hung in a cloth bag until it reaches pH 4.3–4.5, then kneaded with salt and rolled into short cylinders. It is eaten within two weeks, or kept in flavoured oil.
| Whole goat, cow or mixed milk | Raw, or thermised at 65 °C for 15 minutes (recommended, not required)[patrimoine-ch] |
| Lactic starter cultures | [patrimoine-ch] |
| Rennet | The most common method today adds rennet[patrimoine-ch] |
| Kitchen salt | [patrimoine-ch] |
| Basil, chives or garlicoptional | [patrimoine-ch] |
| Starter | lactic starter cultures (fermenti lattici) added to the milk |
Total time across the recorded steps: 36 h
What changes: Starting material: whole goat, cow or mixed milk
Goat milk was probably the original milk; cow milk came into use from the 1950s.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Büscion is a small fresh acid-curd cheese from Ticino, shaped like a cork. Whole goat, cow or mixed milk is soured with lactic cultures, and now usually rennet, over about a day and a half, hung in a cloth bag until it reaches pH 4.3–4.5, then kneaded with salt and rolled into short cylinders. It is eaten within two weeks, or kept in flavoured oil. Made in 7 steps over 36 h. The longest step, let it sour into a soft curd, takes 36 h (Kulinarisches Erbe der Schweiz / Patrimoine c…). Lactic starter cultures, which sour the milk until the drained paste reaches pH 4.3–4.5 does most of the fermenting.
| Main step | 36 hReported[patrimoine-ch] | Let it sour into a soft curd |
|---|---|---|
| Temperature | 65 °CReported[patrimoine-ch] | Thermise (optional) |
| Acidity | pH 4.3–4.5Reported[patrimoine-ch] | Hang in a cloth bag |
Büscion is drained in a tied cloth, which leaves it drier than the basket-drained robiola, and is then kneaded with salt and rolled into corks. Zincarlin starts from the same paste with plenty of pepper and is aged for at least two months.
The inventory says the paste is drained until it reaches pH 4.3–4.5 and the fresh cheese is kept cold for no more than 10–15 days. The milk may be raw; the inventory calls thermising recommended but not required. CDC advises pregnant women, adults over 65 and people with weak immunity to avoid cheese made from raw milk. The inventory says the cheese can also be kept in oil with garlic, bay leaf or chilli, and gives no time or temperature for this. CDC names chopped garlic in oil as a botulism source and says to refrigerate homemade oils made with garlic or herbs and throw them away after 4 days.
Every number is labelled with how it is known. How this atlas is made
The cheese comes from the Valle di Muggio, where it was called formaggino alto to set it apart from the low, sweet robiole, and probably dates from the early 20th century. Its name likely comes from the French bouchon, a cork. First made from goat milk, it was ripened for weeks or months in terracotta jars; cow milk came in from the 1950s.
