Randy Chandler
Stracchino is a fresh Italian cheese with a creamy and buttery texture and a mild, fruity, sweet, and milky flavour. It is made with cow's milk or a blend of cow and sheep's milk. The name is derived from the Italian word 'stracca', meaning 'tired', referring to the cows that were herded up and down the Alps and then milked to make this cheese. It is a versatile cheese that can be eaten alone or used in cooking.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, buttery, oozy |
| Rind | Thin, cream-coloured |
| Aroma | Yeasty, mild, modest, cultured-milk tang |
| Flavour | Mild, fruity, creamy, sweet, milky, slightly sour, tangy |
| Colour | White, uniform |
| Wine Pairing | Light white wine, sparkling wine, dry rosé, fruity red wine |
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What You'll Learn
- Stracchino is a fresh, mild, milky, and buttery Italian cheese
- It is made from cow's milk or a blend of cow and sheep milk
- It has a creamy texture and a faint tang, with a hint of sweetness
- It is a good melting cheese and can be used on pizza, pasta, or polenta
- It pairs well with fruit, cold cuts, and light wine or beer
Stracchino is a fresh, mild, milky, and buttery Italian cheese
Stracchino is a versatile cheese that can be eaten fresh or aged briefly for two weeks. When allowed to age, it develops a pleasant tanginess and creamy softness. It has a mild, slightly sour and fruity flavour, with a modest aroma and a faint cultured-milk tang in the finish. The cheese is also a superb melter and can be used on pizza, in place of mozzarella, combined with pasta, or melted on top of warm polenta.
Stracchino is quite delicate, and when purchased, it should be a uniform, pure white colour without any yellowish spots on the surface. Its consistency should be delicate but firm, and it should have a fresh milk aroma. It can be enjoyed as a standalone snack or as an ingredient in various recipes. For example, it can be added to a risotto for a light creaminess or used in a piadina with speck and radicchio.
Stracchino is a challenging cheese to find outside of Italy, especially in the United States, due to its short shelf life. It is a fresh cheese that must be consumed within a couple of weeks and is highly perishable. However, it can occasionally be found in specialty cheese shops or imported by restaurants in some cities.
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It is made from cow's milk or a blend of cow and sheep milk
Stracchino is a term used to indicate different cheeses in some regions, such as quartirolo or crescenza. The name is derived from the word "stracca", meaning "tired", and refers to the cows that were herded up and down the Alps and produced very rich milk ideal for the production of this cheese.
Stracchino is typically made with cow's milk, but it can also be made with water buffalo's milk or a blend of cow and sheep milk. The milk is pasteurized, cultured, and coagulated, and the curds are cut large to preserve moisture. The cheese is then salted on the outside and put on an airplane within a couple of weeks.
When made with cow's milk, Stracchino has a creamy and buttery texture and a mild, milky, and slightly fruity flavor. It is a rindless, oozy cheese when ripe, with a yeasty aroma and a tart finish. The cheese is quite versatile due to its delicate, fresh flavor and can be eaten alone or used as an ingredient in various recipes.
Stracchino Due Latti, or "two-milk" Stracchino, is made with a blend of cow and sheep milk. This variety has a similar texture and flavor to the cow's milk version, with a creamy, buttery, and fruity taste. It pairs well with fruity white wine, such as an effervescent moscato or crisp sauvignon blanc.
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It has a creamy texture and a faint tang, with a hint of sweetness
Stracchino is a fresh Italian cheese with a creamy texture and a faint tang, along with a hint of sweetness. It is made from whole cow's milk, with a raw curd, a soft and buttery texture, and a characteristic milky flavour. The name 'Stracchino' is derived from the word 'stracca', meaning 'tired', referring to the cows that move up and down the Alps and produce the rich milk used in the cheese.
The delicate flavour of Stracchino makes it a versatile ingredient. It can be eaten alone or as part of a more complicated recipe. For example, it can be added to a risotto for a light creaminess, used in a piadina with speck and radicchio, or melted onto pizzas, flatbreads, and sandwiches. It is also a good substitute for mozzarella, spread on walnut bread and served with a salad, or used in a grilled cheese sandwich.
Stracchino is a rindless, oozy cheese with a yeasty aroma and a tart finish. It is similar to Crescenza, a soft, creamy cow's milk cheese with a very thin rind and a fruity flavour. Stracchino di Crescenza, in particular, is a type of Stracchino that originated in the Po Valley in Lombardy, Italy. It has a mild, slightly sour flavour that pairs well with honey, fruit spreads, and chutneys.
When purchasing Stracchino, it is important to look for a uniform, pure white colour without any yellowish spots on the surface, as this indicates that the cheese is starting to spoil. It should also be consumed within a couple of weeks, as it has a short shelf life.
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It is a good melting cheese and can be used on pizza, pasta, or polenta
Stracchino is a superb melting cheese, making it a great choice for pizza, pasta, or polenta. Its soft and creamy texture and mild, fruity, sweet, and milky flavour make it a versatile ingredient that can enhance a variety of dishes.
When melted on pizza, stracchino can be used as a substitute for mozzarella, adding a creamy and tangy flavour. Its mild and slightly sour flavour also pairs well with pasta, creating a creamy sauce when tossed with the cooking water. For a warm and comforting dish, spread stracchino on polenta and let it melt, creating a sweet and indulgent treat.
Stracchino's melting properties and flavour profile lend themselves well to various dishes. It can be used as a spread on bread, sandwiches, or burgers, adding a creamy texture and a tangy twist. It is also a key ingredient in piadina, a traditional Italian flatbread, where it melts and blends beautifully with other ingredients such as prosciutto, salami, or vegetables.
The cheese's versatility extends beyond savoury dishes. It can be baked into cheesecakes, adding a creamy and indulgent texture. Stracchino is also delicious when paired with sweet accompaniments like honey, fruit spreads, or fresh fruit, making it a versatile option for desserts or cheese platters.
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It pairs well with fruit, cold cuts, and light wine or beer
Stracchino is a fresh, creamy, and buttery cheese with a delicate, mild, and slightly sweet flavour. It is a versatile cheese that pairs well with fruit, cold cuts, and light wine or beer.
When it comes to fruit, stracchino goes well with apples, peaches, apricots, grapes, and berries. The sweetness of the fruit complements the mild, creamy flavour of the cheese. It can also be served with honey, fruit spreads, or chutneys, adding a touch of sweetness to the cheese.
For cold cuts, stracchino pairs nicely with prosciutto, salami, and speck. The saltiness and savouriness of the meat create a nice contrast with the creamy, mild cheese. It can be served as part of an antipasto platter or used in sandwiches, such as a piadina, or grilled cheese sandwich.
Light and fruity wines are a good match for stracchino. A crisp white wine, such as a Sauvignon Blanc, or a sparkling wine like Moscato, can balance the richness of the cheese. A light-bodied, fruity red wine, like Beaujolais, can also work well. If you prefer beer, a lighter variety will complement the cheese without overwhelming its delicate flavour.
Stracchino's creamy texture and mild taste make it a versatile cheese that can enhance the flavours of fruit, cold cuts, and light beverages. Its softness also makes it ideal for spreading or melting, adding a creamy dimension to dishes.
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Frequently asked questions
Stracchino is a mild, milky, creamy, buttery, fruity, and sweet cheese. It has a modest aroma and a faint cultured-milk tang.
Stracchino is a delicate, fresh cheese with a soft and buttery texture. It is best consumed when young and fresh. It can be eaten alone or as an ingredient in a recipe. It is a great melting cheese and can be used on pizza, polenta, and toast. It can also be used in a grilled cheese sandwich or on focaccia.
Stracchino can be used in a variety of recipes such as risotto, piadina with speck and radicchio, tarts, cheesecakes, and finger foods with vegetables like celery, escarole, or radishes. It can also be used as a spread on bread, served with salami or fresh fruit, or paired with a glass of fruity white wine.
Stracchino is an Italian cheese that originated in the Po Valley in Lombardy. It is now associated with the regions of Piedmont, Liguria, and Veneto as well. The name "Stracchino" comes from the word "stracca", meaning "tired", referring to the cows that were herded up and down the Alps and produced the rich milk ideal for this cheese.
Stracchino is a fresh cheese with a short shelf life. It will last for 2-3 days in the refrigerator if wrapped in paper or sealed in an airtight container. It should be a uniform color and pure white without any yellowish spots on the surface. A light yellowish patina on the surface means the cheese is starting to spoil.
