At the foot of the east face of Monte Rosa, at an altitude of 1,600 metres, the ’Alpe Burki Farm Stay has been continuing a cheesemaking tradition for six generations, telling the most authentic story of Macugnaga.
Six generations on the same alp
It all began with great-grandmother Margherita, who opened a small inn offering the first tourists the products of her own farming and pastoral work: milk and cheese served with classic polenta. The mountain pasture had been inherited from her maternal great-great-grandfather, who became its owner in 1871 by paying the amount due to the community for the construction of Macugnaga’s parish church. Since then, six generations of the same family have been cooking Alpine specialities for those who come up here to admire the imposing east face of Monte Rosa.
Burki cheese and young toma
The decision to continue the cheesemaking and livestock-farming tradition allows the farm stay to still offer its own locally produced toma today, along with cured meats from the farm, all paired with the distinctive coarse-grained polenta prepared according to tradition. The farm stay on the mountain pasture is open every day from 10 June to 8 September and at weekends, while cheesemaking courses are held in the mountain dairy during June, July and September for those who wish to learn the secrets of production first-hand.
How to pair it with wine
As it is a young toma with a more delicate flavour than aged mountain cheeses, Burki lends itself to softer pairings: a wine that is not too tannic and can complement its freshness without overpowering it. It is a simple yet effective pairing, ideal for anyone wishing to discover the most authentic flavours of the Anzasca Valley during one of our tastings.
Where to try it
The most authentic way to taste Burki remains a visit to the farm stay in Macugnaga, where it is served alongside cured meats and traditional Walser dishes. For opening times and bookings, please refer to the website of the Burki Agri-farm.
Walser culture on the plate
Alpe Burki’s gastronomic offering is part of a broader revival of Walser mountain cuisine, made with a few wholesome ingredients and preservation techniques handed down over centuries, such as smoking cured meats and ageing cheeses in naturally cool environments. A meal at altitude, with polenta and toma, remains one of the most authentic ways to discover this culture.
A craft that endures over time
The decision of the family that owns Alpe Burki to continue the same cheesemaking activity generation after generation is an exemplary case of business continuity in a sector, that of mountain pastures, often threatened by depopulation in mountain areas: a model demonstrating how tradition and economic sustainability can coexist.
An experience to enjoy at altitude
Making your way up to Alpe Burki to taste the cheese on site, perhaps paired with polenta prepared according to the traditional recipe, remains the most authentic experience possible: a way to understand not only the product’s flavour, but also the context of hard work and dedication in which it is made, in direct contact with the east face of Monte Rosa that dominates the view.
One final consideration: the authenticity of the experience offered by Alpe Burki, far removed from any form of standardised tourism, remains probably the most important added value for those seeking a genuine connection with the mountains of Ossola.
Six generations, one true passion.
Six generations of passion, in every wheel of cheese.
Six generations, one unforgettable toma.
One final word on Burki: its family history, passed down through generations, is perhaps the most authentic example of how Walser cheesemaking tradition has survived to the present day.
An ancient craft, lovingly preserved by generations.
Six generations of authentic cheesemaking passion.
A pairing that aptly tells the story of Ossola’s dual soul: on one side, the Walser mountain pasture with its aged toma cheeses; on the other, the heroic viticulture of the terraced vineyards—two traditions that ideally come together in a tasting dedicated to local products.
