Cowadça

Cowadça is a term that refers to a specific type of artisanal cheese originating from the region of Val Poschiavo in Switzerland. It is a semi-hard, cooked-pressed cheese made from raw cow's milk. The cheese is characterized by its firm texture and a flavor that can range from mild and nutty when young to more piquant and complex with age.

The production of Cowadça follows traditional methods passed down through generations in the valley. The milk is typically sourced from local cows grazing on alpine pastures, which contributes to the unique flavor profile of the cheese, often reflecting the herbs and grasses consumed by the animals. After coagulation, the cheese curd is heated and then pressed into molds. The cheese is then aged for a minimum period, usually several months, in cellars.

Cowadça is often enjoyed on its own, paired with local bread, or used in regional culinary dishes. It is a significant part of the gastronomic heritage of Val Poschiavo and is appreciated by cheese enthusiasts for its authentic character and connection to the alpine environment. The name "Cowadça" itself is rooted in the local dialect and reflects the cheese's origins and traditional craftsmanship.