TABLE OF CONTENTS
Best Soft Cheese Types in the World
Mascarplin, or mascarpel, is a traditional ricotta-like cheese crafted from goat's milk, primarily sourced from breeds such as Camosciata delle Alpi, Grisons Striped, Grigia, and Colomba. These goats graze on meadow grasses and local hay for six to ten months annually.
The production process involves heating the goat's milk to temperatures above 90°C (194°F) and adding "maestra," a whey culture from the previous day's production, to induce curdling. Historically, dried and fermented fruits, berries, or roots were used for this purpose.
Formaggella is a semi-hard, medium-sized cheese produced from goat's milk, cow's milk, or a mixture of both, with a texture that can range from fresh soft to semi-hard, depending on the production method and aging process. The name derives from formaggio (lit. cheese), with the diminutive "-ella" suggesting a traditionally lower status compared to long-aged alpine cheeses.
A Swiss-Italian expression about strabismus (cross-eyed people) references "an eye that looks at the board of formaggella," referring to the wooden boards in kitchens where the cheese was stored to dry and kept safe from mice. Formaggella has a cylindrical shape, with a diameter of 10-20 cm, a height of 3-5 cm, and a weight of 400g to 2kg.
Surchäs, also known as bloderchäs, is a sour milk cheese whose origins date back to at least 1827, when it was first documented as a staple of local farming communities. The cheese was valued for its simple production process and high nutritional content, making it a key part of rural diets.
Over time, its unique taste and artisanal craftsmanship have made it a cherished regional specialty. The production of surchäs begins with naturally soured skimmed milk, which coagulates without using rennet. The curd is then gently heated, mixed with whole milk, and drained in molds.
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