Formaggio della paglia is a soft cheese known for its strong, tangy flavor and its unique straw packaging, which aids in its maturation process. Historically, it was produced using whole cow's milk or a mixture of cow's and goat's milk. The cheese has a cylindrical shape, typically measuring around 25 centimeters (10") in diameter and 7-8 centimeters (3") in height, with a weight of 4-5 kilograms (8.8-11 lbs).
The rind is gray-brown, while the interior paste is straw-yellow. The production process involves heating the milk to a moderate temperature, adding rennet to coagulate it, and then cutting the curd into relatively large pieces. The curds are then placed into molds without pressing and salted either in brine or dry.
The cheese is aged in a temperate cellar for about two months. Traditionally, due to its soft consistency, the cheese was wrapped in straw for storage and transportation, which also facilitated faster maturation. Read more
However, this practice has been discontinued for at least fifty years. Today, the cheese is produced to have a slightly firmer paste to prevent excessive loss of material, and smaller forms are made to meet contemporary consumer preferences. Historically, formaggio della paglia was highly valued and widely exported.
In the 17th century, the Lavizzara region alone exported significant quantities to Italy. By the late 18th century, it was known as "formaggio della paglia della Lavizzara" and was exported in cylindrical forms weighing 30-40 pounds throughout Italy, especially for maritime use.
Over time, production declined, and by the mid-20th century, it had nearly disappeared. Today, only one producer in Fusio, Vallemaggia, continues this traditional production, making the cheese a rare delicacy available from August to October. It is best enjoyed with bread, boiled potatoes, or polenta.
The cheese's unique characteristics and limited production area have made it a subject of interest among travelers and local writers over the centuries. Its distinctive taste and traditional production methods contribute to its reputation as a cherished culinary specialty of the region.
