Patrick Oconnell
Stracchino is a soft, delicate, and versatile Italian cow's milk cheese with a creamy texture and a mildly acidic flavour. It is typically eaten fresh or aged for a maximum of two weeks and is used in a variety of dishes, including risottos, piadina, tarts, and cheesecakes. It is also commonly paired with cured meats and vegetables. The name 'Stracchino' is derived from the Lombard adjective 'strach', meaning 'tired', reflecting the traditional use of milk from cows that had descended from the alpine pastures and were weary from the journey.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, delicate, buttery |
| Flavor | Milky, mild, slightly acidic |
| Aroma | Robust |
| Colour | Milky white |
| Shape | Square |
| Preservation | Should be wrapped in paper or sealed in an airtight container in the refrigerator |
| Preservation time | 2-3 days |
| Spoilage indicator | Light yellowish patina on the surface |
| Consumption | Eaten fresh or after aging for a maximum of 14 days |
| Culinary uses |
|
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What You'll Learn
Stracchino is a fresh, soft, and delicate Italian cheese
Stracchino is typically produced in Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is usually eaten fresh, but can also be aged briefly for up to two weeks. The cheese has a soft and buttery texture and is square in shape. When purchasing Stracchino, it should be a uniform, pure white colour without any yellowish spots, which indicate spoilage.
Due to its delicate and fresh flavour, Stracchino is a versatile cheese that can be used in a variety of dishes. It can be eaten on its own or as an ingredient in more complex recipes. Stracchino is commonly used as a filling for bread, focaccia, or piadina, a type of Italian flatbread. It can also be added to risotto for a light creaminess or used in tarts, cheesecakes, or finger foods with vegetables.
In terms of storage, Stracchino should be wrapped in paper or sealed in an airtight container and refrigerated. It will remain suitable for consumption for two to three days. Stracchino is a popular cheese in Italy, especially in the regions where it is traditionally produced, and is valued for its creamy texture and mild, slightly acidic flavour.
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It is made with whole cow's milk and has a buttery texture
Stracchino is a soft, delicate, and versatile cheese made with whole cow's milk. It has a raw curd and a buttery, creamy texture. The name comes from the Lombard adjective "strach", meaning "tired". Legend has it that the milk used for this cheese comes from cows that have travelled down from the alpine pastures and are thus "tired". This milk is said to be richer in fats and more acidic, giving the cheese its characteristic flavour.
Stracchino is typically eaten fresh, within a few days of purchase, and has a uniform, pure white colour. It should have a delicate but firm consistency and a mild aroma of milk. It can also be aged briefly for up to two weeks, which will give it a more robust aroma.
The cheese is very versatile due to its delicate, fresh flavour. It can be eaten on its own or used in various recipes. In Italy, it is often used as a filling for bread, focaccia, or piadina, and can also be added to risotto for creaminess. It is also used in tarts, cheesecakes, and finger foods with vegetables like celery, escarole, or radishes.
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The cheese is versatile and can be used in many dishes
Stracchino is a versatile cheese that can be used in many dishes. It is a soft and delicate Italian cow's milk cheese, typically from the Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria regions. It has a very soft, creamy texture and a mild, slightly acidic flavour.
The cheese is typically eaten fresh, but it can also be aged for up to two weeks. When purchasing, look for a uniform, pure white colour, a delicate but firm consistency, and an aroma of milk.
Stracchino is commonly used as a filling for bread, such as focaccia or piadina, where the cheese oozes out between the layers. It can also be used in a variety of other dishes, such as:
- Adding to risotto for a light creaminess
- Using in a piadina with speck and radicchio
- Filling for a tart or cheesecake
- Finger foods with vegetables like celery, escarole, or radishes
The cheese's delicate, fresh flavour and soft texture make it a versatile ingredient that can enhance the creaminess of dishes without overwhelming other flavours.
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It can be added to risotto for creaminess
Stracchino is a soft and delicate Italian cow's milk cheese with a creamy texture and a mildly acidic flavour. It is a versatile cheese that can be used in a variety of dishes.
One popular use of stracchino is to add it to risotto. The cheese imparts a light creaminess to the dish and enhances its flavour. To add stracchino to a risotto, it is recommended to do so in the last cooking stage, along with a chunk of butter and freshly grated Parmigiano Reggiano.
When purchasing stracchino for use in risotto or other dishes, it is important to look for cheese that is a uniform, milky white colour without any yellowish spots or tint, as this indicates that the cheese is starting to spoil. Fresh stracchino should last for 2-3 days in the refrigerator if wrapped in paper or stored in an airtight container.
Stracchino is a versatile cheese that can be used in a variety of dishes beyond risotto. It can be used as a filling for tarts, cheesecakes, or bread, such as the traditional Italian focaccia or piadina. It can also be paired with vegetables like celery, escarole, or radishes to create delicious finger foods. In some regions of Italy, it is used as a filling for two pieces of piadina, which are then cut into portions and served as an appetizer.
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Stracchino is also used as a filling for bread, tarts, and cheesecakes
Stracchino is a soft and delicate Italian cow's milk cheese with a creamy texture and a slightly acidic flavour. It is a versatile ingredient that can be used in a variety of dishes.
Stracchino is often used as a filling for bread, tarts, and cheesecakes. In Recco, it is used as a filling for focaccia bread, oozing out between the squares or rectangles of bread when cut. In the Emilia-Romagna region, it is common to use stracchino with cured meat or vegetables such as rucola inside a folded Italian flatbread. In larger Romagna areas, such as Marche and Umbria, stracchino is used as a filling for two pieces of piadina, a type of Italian flatbread. The piadina is then cut into portions and served as an appetizer.
Stracchino can also be used as a filling for tarts and cheesecakes, adding a creamy texture and a mild flavour to the dessert. Its soft and buttery consistency makes it ideal for creating a rich and indulgent filling. The cheese's delicate flavour also pairs well with various sweet and savoury ingredients, making it a versatile option for creating unique and sophisticated dessert options.
In addition to its use in bread and desserts, stracchino is also a popular ingredient in savoury dishes. It can be added to a risotto to enhance its creaminess and create a rich and indulgent dish. Its mild flavour also makes it a good choice for those who prefer a less intense cheese flavour in their savoury dishes.
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Frequently asked questions
Stracchino is a soft, delicate, and versatile Italian cheese that can be used in a variety of dishes. It can be eaten on its own or as an ingredient in recipes.
Yes, you can cook with stracchino cheese. It can be added to risotto to make it creamier, used in piadina, or as a filling for tarts, cheesecakes, or bread. It can also be served with cured meats and vegetables such as celery, escarole, radishes, or rucola.
Stracchino cheese should be consumed within two to three days if stored in the refrigerator, either wrapped in paper or sealed in an airtight container. A light yellowish tint on the surface indicates that the cheese is starting to spoil.
