Formagella

Cheese Formagella

Formagella cheese is a delightful cheese produced by the Nicasio Valley Cheese Company, a family-owned ranch located in the beautiful Nicasio Valley in Marin County, one hour north of San Francisco. The roots of this cheese can be traced back to Fredolino Lafranchi, the grandfather of the current owners, who immigrated to America from the Maggia Valley in Switzerland at the age of 17. Fred's dream was to have and operate his own dairy, and in 1919, that dream became a reality when he and his wife Zelma Dolcini opened Lafranchi Dairy in western Marin, California.

Fred and Zelma raised their five children on this magnificent ranch. Their eldest son, the father of the current owners, carried on the family business, educating his own six children and living his 78 years entirely on this land. Throughout his life, he was able to visit his ancestral lands several times and developed a special bond with his Swiss relatives. The meals shared with his extensive family often included a distinctive selection of handcrafted cheeses made by local artisans. The appreciation for these fabulous cheeses instilled in him a desire to enjoy these culinary gems back at home. The family dairy provided them with the perfect resource to honor this part of their heritage.

Sadly, the dream could not be fulfilled during his lifetime. However, his children, who now run the ranch, founded the Nicasio Valley Cheese Company in 2010, seizing the opportunity to realize what their father had only dreamed of. Nicasio Valley Cheese Company focuses on crafting cheeses inspired by Swiss cheeses, using rotational grazing for their herd of 400 cows and sustainable practices throughout the ranch. All of their cattle has been certified organic, and their milk is used for cheese production.

The creamery is located in a former dairy farm, and recycled shipping containers have been converted to aging caves. The Swiss Maestro Quesero, Maurizio Lorenzetti, acts as a family advisor in the art of cheesemaking to ensure that the cheeses are as magical here in Nicasio as they are in Switzerland. According to Scott Lafranchi, the third-generation and current cheesemaker of the family, virtually every Swiss family makes a Formagella-like cheese. There is a generic term for such cheeses, such as Fourage or Prenez.

Formagella is a small cheese made with pasteurized organic cow's milk from the family's cattle, similar to Camembert. It has a velvety white rind that resembles snow and has a distinctive mineral aroma. Inside, the ivory to pale yellow paste has an open texture with scattered eyes. It has a pleasant herbal aroma. The flavors are rich, with hints of fresh mushrooms, toasted pine, and butter, with a slightly spicy finish. Lafranchi used to age the cheeses for one or two weeks before releasing them. However, he discovered that they improve with six weeks of aging, becoming softer and more flavorful. As a result, the cheese now leaves the creamery after approximately two months. It is marketed in a round shape, measuring 5 cm in height and 8 to 10 cm in diameter, with an approximate weight of 285 g.

Suggestions for serving Formagella include pairing it with fruits, salads, or sandwiches. Due to its mild flavors, Formagella is best enjoyed with a white Burgundy or a dry sparkling wine. The cheese also recommends trying the following recipe: preheat the oven to 350ºC, place the cheese on a baking sheet lined with parchment paper, and sprinkle the cheese with 3-4 tablespoons of honey. Bake for 5 to 7 minutes until it starts to melt but does not fully melt. Serve with apple slices and savory crackers.

In conclusion, Formagella cheese represents the culmination of generations of Swiss cheesemaking tradition combined with the unique flavors and characteristics of Nicasio Valley. The dedication to sustainable farming practices and the use of organic milk contribute to the exceptional quality of this cheese. Whether enjoyed on its own or as part of a dish, Formagella is sure to delight cheese enthusiasts seeking a taste of Swiss-inspired craftsmanship in the heart of Marin County's picturesque Nicasio Valley.