What you describe make me think of Tomme Vaudoise[1] (widely available in Swiss supermarket). It's a little bit firmer than a classic french Brie (it really dep

What you describe make me think of Tomme Vaudoise[1] (widely available in Swiss supermarket). It's a little bit firmer than a classic french Brie (it really depends on how old it is and how long you let it rest out of the fridge). But this is from the french part of Switzerland, I'm not aware of any well known soft chesse from the german part. But then small cheese production in not unheard of in Switzerland; you having it may be very well be in fact a local production (think nano-brewery, but for cheese). [1] https://www.cheesesfromswitzerland.com/en/cheese-varieties/range/tomme-vaudoise https://www.cheesesfromswitzerland.com/en/cheese-varieties/r...