Ziggokas, Ziggole or Kasziggo

  • The ancestor of the dairy art in Luson.
  • Sour milk cheese made ​​from skimmed alpine raw milk.
  • Cone-shaped, with a particular and intense flavour on the outside, the curd heart is pasty and dry. Maturation: approx. 2-3 weeks.

It is traditionally eaten with mountain butter, but in recent times also with onion, vinegar and oil.