Leave the car at the village of Fusio in Vallemaggia, then continue on the footpath towards Lago Mognola for 35 minutes as far as Vacarisc.
Alpe Vacarisc is about 5 minutes further on the left. Here they make semi-soft full fat cheese (70% cow and 30 % goat).
If you want to go to Campo La Torba you can continue by car from Fusio or else go by foot ( Variante A; about three hours) following the signs to Diga del Sambuco, Laghi di Naret as far as Cantine. The houses are perched on the rim of a wide dip. The VALLEMAGGIA D cheese is made of a mixture of cows' and goats' milk . They also make the rare 'formaggio della paglia' or 'straw cheese' which is much sought after for it's particular flavour. Robiole, buttermilk and ricotta are all for sale.
At Mogno, a part of Fusio, there's the little church of S. Giovanni Battista, redesigned by the architect Mario Botta, and well worth a visit.