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Cheese from Switzerland, Ticino and Italian-speaking Graubünden
Formaggella is a small round cheese of Ticino made from goat, cow or mixed milk, soft to semi-hard and full-fat, half-fat or lean. Thermised milk is cultured, set with rennet, cut to hazelnut size, rewarmed to 38 °C and ladled into perforated baskets. After a few hours in brine it ripens at least three weeks in a cellar and forms a thin grey rind. Made in 8 steps over 21 days. The longest step, ripen in the cellar, takes at least 21 days (Kulinarisches Erbe der Schweiz / Patrimoine c…) and runs at 12–14 °C (Kulinarisches Erbe der Schweiz / Patrimoine c…). Thermophilic direct starter cultures does most of the fermenting.
| Main step | at least 21 daysReported[patrimoine-ch] | Ripen in the cellar |
|---|---|---|
| Temperature | 12–14 °CReported[patrimoine-ch] | Ripen in the cellar |
| Goat, cow or mixed milk · Full-fat cheese from goat milk only; half-fat adds skimmed cow milk; thermised at 65 °C[patrimoine-ch] |
| Thermophilic direct starter cultures[patrimoine-ch] |
| Moulds (optional) · Make the rind whiter[patrimoine-ch] |
| Rennet · Diluted in lukewarm water[patrimoine-ch] |
| Salt · Brine or dry salt[patrimoine-ch] |
| Starter: thermophilic direct starter cultures, with optional moulds |
Total time across the recorded steps: 21 days
What changes: Starting material: goat, cow or mixed milk from the mid-altitude pastures
Made traditionally while the herds are on the intermediate pastures, below the summer alps.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Formaggella is the small cheese of Ticino's intermediate pastures and plains, not of the high summer alps. It is ladled into perforated baskets and ripened only a few weeks, unlike the large alpine cheeses of the same valleys. Its name is a diminutive of formaggio.
The milk is thermised at 65 °C, not pasteurised. No safety study of this cheese was found.
Every number is labelled with how it is known. How this atlas is made
The inventory dates formaggella to the use of the alpine pastures from around 1200. A 1913 book on goats describes full-fat and half-fat cheeses of 550 g to 2 kg, salted after two days and ripened one to two months, up to five. Until the mid-20th century it was eaten almost only at home; thermising became common in the 1990s.
