Zufi Cheese is a type of ricotta.
It is made in Val Formazza, on the Italian / Swiss border, during the summer, while the cows are at pasture.
Cow’s milk is heated, then taken off the heat. It is added to milk that’s just been freshly milked from the cow, and sometimes also whey.
It is then put into wooden vessels, and allowed to ferment a bit until it becomes very smooth and spreadable.
Zufi Cheese is creamy and white, and is used as a spread.
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”.