¿Qué happens when you combine the freshness of the Alpine meadows with the richness of goat’s milk? You get the Mascarplin, a traditional cheese from the Bregaglia Valley in the Canton of Grisons, Switzerland.
Origins and Production
The Mascarplin, also known as Mascarpel, is a type of cheese that has been produced for centuries in the Bregaglia Valley. The cheese is made from the milk of goats that graze in the valley’s lush meadows, and its production is deeply rooted in the local tradition. The cheese is typically produced in small quantities, mainly for local consumption, and its production is limited to a few months of the year.
The milk used to produce the Mascarplin is sourced from local goat breeds, such as the Camosciata, the Estriada, the Grigia, and the Colomba. These breeds are known for their rich milk, which provides the cheese with its characteristic flavor and texture.
Characteristics
The Mascarplin has a cylindrical shape, with a height of around 8-10 cm and a diameter of around 10 cm. The cheese weighs between 250 and 500 grams. The rind is grayish-blue in color, with a natural mold that develops during the aging process.
The Mascarplin has a creamy texture and a mild, slightly sweet flavor, with hints of herbs and nuts. The cheese is relatively low in fat, with a fat content of around 25-30%.
Aging Process
The Mascarplin is aged for at least two to three weeks, during which time it develops its characteristic flavor and texture. The cheese is aged in a controlled environment, where it is regularly turned and monitored to ensure that it develops evenly.
During the aging process, the cheese is treated with a mixture of salt and water to enhance its flavor and texture. This process helps to develop the natural mold that covers the cheese, giving it a distinctive appearance and flavor.
Paring and Wine
The Mascarplin is a versatile cheese that can be paired with a variety of wines. Its mild flavor makes it an excellent choice for wine pairings, and it goes particularly well with crisp, white wines such as Chasselas or Pinot Grigio.
If you prefer red wine, a light-bodied option such as Pinot Noir or Gamay would also pair well with the Mascarplin.
Preservation and Tradition
The Mascarplin is a traditional cheese that is deeply rooted in the culture and tradition of the Bregaglia Valley. The cheese is produced using traditional methods, and its production is limited to a few local producers who are committed to preserving the traditional recipe and techniques.
In recent years, the Slow Food movement has recognized the Mascarplin as a Presidium cheese, which means that it is considered to be a culturally significant and endangered food product. This recognition has helped to raise awareness about the importance of preserving traditional food products and supporting local producers.
The Mascarplin is a unique and flavorful cheese that is worth trying. Its mild flavor and creamy texture make it an excellent choice for cheese platters, salads, and wine pairings. By supporting local producers and preserving traditional recipes, we can help to ensure that this unique cheese continues to thrive for generations to come.