Say Formaggio!

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Written By: Camille Marraccini

October 14th, 2025

Last week, the European Food Practices class woke up bright and early to catch a glimpse of a local cheese producer right here in the Ticino region. We took a peaceful morning walk to Prodotti Caseari di Aurelio Vizzardi, a small family-run cheese factory tucked in between the Monte San Giorgio and Monte Generoso Mountains. Aurelio Vizzardi and his wife have been running the business for over 30 years, producing traditional cheeses with passion and pride. The entire operation is handled by the two of them; it is a true labor of love!

For every birthday, instead of cake, my mom would always make me cheese bread. I have a deep love for cheese, and I eat A LOT of it! Before living in Switzerland, I would have confidently entered myself in a “who loves cheese the most” contest, but I think I’ve finally met my match: the Swiss. On average, a person in Switzerland eats around 23 kilograms of cheese per year, compared to 18 kilograms for the average American. Now that’s dedication! Needless to say, I was more than excited to see how one of my all-time favorite foods comes to life.

We were greeted by Aurelio’s wife, who cheerfully welcomed us and began sharing their story. The couple makes four varieties of fresh cow’s milk cheese, all crafted with milk from a nearby dairy farm that delivers 3,000 - 5,000 liters per week. Because their cheeses are “fresh,” they take only a few days to produce and must be eaten within 2 - 3 days after opening to maintain their delicate flavor.

As we stepped inside the factory, the first thing that hit us was the funky, sour smell of fermentation. Not exactly the most appetizing aroma at 7:30 a.m. before coffee, but definitely authentic! The space was small and efficient, with two large stainless steel vats that serve as the heart of the operation. This is where the transformation from milk to cheese begins.

Inside the small factory, the cheese-making process began with fresh milk gently heated in large steel vats. Warming the milk helps remove any unwanted microorganisms and prepares it for fermentation. Once the temperature was just right, starter cultures were added. These starter cultures are tiny but mighty bacteria that feed on the milk’s natural sugars and transform them into lactic acid. This acidification thickens the milk, gives cheese its subtle tang, and sets the stage for curd formation. For fresh cow’s milk cheese, the cultures used are typically mesophilic, known scientifically as Lactococcus bacteria.

When the milk reaches the ideal level of acidity, a natural enzyme called rennet is added. This enzyme triggers coagulation, turning the liquid milk into a soft, gel-like curd. The curd was then gently cut into smaller pieces to help release the whey, the liquid part of the milk. The more the curd is cut, cooked, and stirred, the drier and firmer the final cheese becomes.

FUN FACT! Cheese was actually discovered by accident thousands of years ago when milk stored in a cow’s stomach lining curdled on its own. Talk about a mistake worth repeating!

Once the curds and whey had separated enough, the whey was drained off naturally, leaving behind soft mounds of curd that were scooped into molds to give each cheese its final shape. Gravity does most of the work here and no fancy machinery is required. What I loved most about Aurelio’s process was the “zero-waste mindset”. The leftover whey isn’t just thrown away, but it’s given to their cattle to drink! This is not only a nutritious drink full of protein and minerals, but it displays the small efforts you can make to eliminate everyday food waste.

Finally, each cheese is lightly salted to boost flavor, preserve freshness, and prevent unwanted bacterial growth. The salt used is non-iodized, since iodine can alter the texture and taste of the cheese. After a brief rest, the cheeses are ready for packaging, distribution, and of course: TASTING!

After learning all about the process, it was time for the best part… We sampled all four of their fresh cheeses, each soft, creamy, and full of delicate, milky flavor. The freshness was unmistakable, and I couldn’t help but let my brain wander into imagining how many dishes I could make with them! AH… melted over vegetables, tucked into pasta, or simply spread over warm bread.

Beyond the flavor, what stood out most was the sense of community tied to this little factory. Aurelio and his wife sell their cheese every weekend at the Bellinzona Market, where locals stop by for their weekly dose of fresh dairy. Their dedication to quality and connection to the region embody the spirit of small-scale Swiss food craftsmanship. Sadly, this may be the final chapter for Prodotti Caseari di Aurelio Vizzardi. The couple plans to retire soon, with no children to take over the business. With growing competition from mass producers, small operations like theirs are finding it increasingly difficult to survive.

Walking away from the factory, I felt a mix of admiration and sadness. Aurelio and his wife have poured their hearts into this craft for decades, creating cheese that tells a story of tradition, patience, and local pride. Visiting their factory reminded me that food is more than just something we eat, but it’s a connection to place.

So next time you bite into a piece of cheese, ask yourself: can mass production ever replicate the love that goes into something made by hand?