Massilt

Massilt refers to a type of artisanal cheese originating from the Alpine regions of Switzerland, particularly the canton of Bern. It is traditionally made from raw cow's milk, a practice that contributes to its complex flavor profile. The cheese is characterized by its firm, dense texture and a distinctive aroma, often described as nutty and slightly earthy. The aging process for massilt can vary, but it typically undergoes several months of maturation in cool cellars, allowing the flavors to develop.

The production of massilt follows time-honored cheesemaking techniques. The milk is often heated and rennet is added to coagulate it, forming curds that are then cut and cooked. After draining the whey, the curds are pressed into molds. The cheese wheels are then salted and left to age. During the aging period, the cheese rinds are regularly washed and turned, which aids in rind development and prevents unwanted mold growth. The resulting cheese is often a pale yellow in color, with small, irregularly distributed eyes. Massilt is a versatile cheese, enjoyed on its own, as part of a cheese board, or used in cooking, particularly in traditional Swiss dishes. Its rich flavor pairs well with robust red wines and hearty breads.