Andy Montoya
Stracchino is a soft, fresh Italian cheese made with cow's milk. It is a specialty cheese originating in Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is eaten very young, has no rind, and has a creamy, buttery texture. It is normally square in shape and has a mild, slightly acidic flavour.
| Characteristics | Values |
|---|---|
| Name | Stracchino (Italian: [strakˈkiːno]) |
| Alternative names | Crescenza, quartirolo |
| Origin | Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, Liguria |
| Milk | Cow |
| Rind | None |
| Texture | Soft, creamy, buttery |
| Flavour | Mild, slightly acidic, characteristic of milk |
| Colour | Pure white |
| Shape | Square |
| Nutrition | High in saturated fat, calcium, phosphorus |
| Uses | Eaten fresh, spread on bread or croutons, added to recipes |
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What You'll Learn
Stracchino is a soft, Italian cow's milk cheese
Stracchino is a delicate cheese, so when it is purchased, it should be a uniform colour and pure white, without yellowish spots on the surface. It is also known as crescenza and is eaten fresh or after a brief ageing period of two to thirty days. It has a lower caloric intake than mature cheeses and can be considered suitable for low-calorie diets. It can be used in the kitchen either on its own as a table cheese, spread on bread and croutons, or in a number of recipes.
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It is eaten very young, after a brief maturation
Stracchino is a soft Italian cow's milk cheese that is eaten very young, after a brief maturation of 20-30 days at most. It has no rind, a very soft, creamy texture, and a mild, slightly acidic flavour. It is normally square in shape. The name of the cheese derives from the Lombard adjective *strach* or the local dialect word *stracch*, both of which mean 'tired'. This refers to the cows that produced the milk, which were tired from their journey down from the alpine pastures in the autumn. The milk from these cows is said to be richer in fats and more acidic, which gives stracchino its distinctive flavour.
Stracchino is a delicate cheese with a uniform, pure white colour and no yellowish spots on the surface. It is versatile and can be used in the kitchen in a variety of ways, such as on its own as a table cheese, spread on bread and croutons, or in recipes. It is also suitable for low-calorie diets when consumed in the right quantities.
Stracchino is typical of the Italian regions of Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is sometimes also known as crescenza, quartirolo, or stracchino di crescenza.
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It has a creamy texture and a mild, slightly acidic flavour
Stracchino is a soft, Italian cow's milk cheese, typical of the regions of Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is eaten very young, and has a very soft, creamy texture and a mild, slightly acidic flavour. It is normally square in shape and has a uniform, pure white colour.
The name 'stracchino' comes from the Lombard adjective 'strach', meaning 'tired'. This is because the cheese is made from the milk of cows that have returned from summer grazing in the alpine pastures and are tired from the journey. The milk produced by these cows is said to be richer in fats and more acidic, which gives stracchino its distinctive flavour.
Stracchino is a versatile cheese that can be eaten on its own, spread on bread or croutons, or used in a number of recipes. It has a lower caloric intake than mature cheeses and is a good source of calcium and phosphorus.
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It is named after the Italian word for 'tired'
Stracchino is a soft Italian cow's milk cheese. It is named after the Italian word for 'tired', as it is made from the milk of cows that have returned from summer grazing in the alpine pastures. These cows are said to be 'tired' from the journey, and their milk is richer in fats and more acidic. The name may also derive from the local dialect word 'stracch', which means 'tired'.
Stracchino is typical of the regions of Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is eaten very young, and has a soft, creamy texture and a mild, slightly acidic flavour. It is normally square in shape, and has a maturation period of twenty to thirty days at most. It is a delicate cheese, and should be a uniform, pure white colour when purchased.
Stracchino is a versatile cheese that can be used in the kitchen in a number of ways. It can be eaten on its own as a table cheese, spread on bread and croutons, or used in recipes. It has a lower caloric intake than mature cheeses, and is suitable for low-calorie diets when consumed in the right quantities.
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It is a versatile cheese, used in recipes or on its own
Stracchino is a soft, Italian cow's milk cheese. It is eaten very young, has no rind and has a very soft, creamy texture and normally a mild, slightly acidic flavour. It is normally square in shape. The name of the cheese derives from the Lombard adjective 'strach', meaning 'tired'. It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic.
Stracchino is a versatile cheese, used in recipes or on its own. It can be spread on bread and croutons, or paired with antipasto meats. It is also suitable for low-calorie diets. From a nutritional point of view, stracchino provides a lower caloric intake than mature cheeses and if consumed in the right quantities, it can be considered suitable for low-calorie diets. It is also a good source of calcium and phosphorus.
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Frequently asked questions
Stracchino is a soft, Italian cow's milk cheese.
Stracchino originates from Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria.
Stracchino has a mild, slightly acidic flavour. It is delicate on the palate and has a soft, buttery texture.
Stracchino is made with whole cow's milk and has a raw curd. It is eaten fresh or after a brief maturation period of two to thirty days.
