Stracchino Cheese

Definition and Scope

Stracchino is a soft Italian cheese traditionally made from cow’s milk. Its name derives from the Italian word “stracca,” meaning tired, referencing milk from cows fatigued after seasonal transhumance. This cheese falls within the category of fresh, rindless cheeses known for high moisture content.

The scope of Stracchino encompasses several regional varieties, though it is most famously produced in Lombardy. It is characterized by a very soft, almost spreadable texture and a mild, delicate flavor profile. Stracchino is typically consumed young, within a few days of production.

Production Process

Traditional Stracchino production uses whole, raw cow’s milk from animals that have completed their autumn descent from alpine pastures. The milk is warmed and coagulated using calf rennet. The resulting curd is cut into large pieces and gently handled to retain moisture.

The curds are then ladled into molds and drained without pressing, which contributes to the final soft texture. Salting is light and applied directly to the surface. The cheese is aged for a very short period, often just a few weeks, in cool, humid cellars.

Sensory Profile

Stracchino cheese presents a stark white color and a thin, barely existent rind. Its texture is exceptionally soft, creamy, and slightly yielding to the touch. The paste should be uniform and may have a tendency to ooze at peak ripeness.

The aroma is mild and lactic, with fresh milk and cream notes. On the palate, the flavor is delicate, buttery, and slightly tangy, with a clean, milky finish. It lacks the pungency or sharpness associated with aged cheeses.

Culinary Uses

Stracchino is a classic table cheese, often served as part of an antipasto platter with bread or crackers. Its creamy texture makes it an excellent filling for sandwiches, particularly the iconic Italian focaccia di Recco. It should be consumed soon after purchase to enjoy its optimal freshness.

In cooking, it melts beautifully, making it a superb choice for creamy pasta sauces or as a topping for pizzas. It is a key ingredient in some regional dishes, where its mildness complements rather than overpowers other components. It pairs well with light, fruity white wines.

Regional Examples

The most renowned example is Stracchino di Crescenza, often simply called Crescenza, from Lombardy. This version is noted for its particularly high moisture and spreadable consistency. Another famous type is Stracchino Quartirolo, which has a slightly firmer texture due to a different production method.

Production is concentrated in northern Italy, especially in the regions of Lombardy and Piedmont. While traditionally a seasonal cheese, modern production methods allow for year-round availability. These regional variations share the core characteristics of a soft body and mild, lactic flavor.

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