The best-known cheese is Zincarlin from the Muggio Valley.
In its preparation, after adding rennet to the milk, the curd is left to rest for 24 hours and is generally not broken up. Subsequently, the curd is extracted and left to drain in a cloth for a period of between 24 and 48 hours, until it reaches the right consistency. The paste obtained from the long draining is seasoned with salt and pepper and shaped into portions with a characteristic conical shape.
The maturing (at least 2 months) of this characteristic cheese requires a lot of work since the external surface must be treated daily with a combination of wine and salt. During this period, noble molds develop, giving rise to a soft and creamy crust (called bloomy crust), reddish yellow in color, with rich and intense olfactory and organoleptic notes.