Zufi cheese is a type of ricotta. It is creamy and white, and is used as a spread.
To make Zufi cheese, cow’s milk is heated, then taken off the heat. It is added to milk that’s just been freshly milked from the cow, sometimes along with some whey.
It is then put into wooden vessels, and allowed to ferment a short while until it becomes very smooth and spreadable. At this point, it is ready for use and sale.
It is made in Val Formazza in the far north-east corner of Piedmont on the Italian / Swiss border during the summer while the cows are at pasture.
Zufi cheese needs to be eaten within 1 week of being made.
Reputedly, “zufi” comes from the Ticino dialect word “zufa”, meaning a cheese-like whitish mass that floats.
It is also spelled “zuvi”.