Regional selection: 
Basilicata, Puglia
Selection by milk: 
Milk Treatment: 
Pasteurized milk

Stracchino, a traditional cows milk cheese from Lombardy, is the common ancestor for other esteemed cheeses such as Gorgonzola and Taleggio. It is eaten very young, has a soft, creamy texture and normally a mild and delicate flavour. It is usually square in form. The name of the cheese derives from the Italian word "stracca," meaning "tired". As cows made the seasonal trek to and from alpine meadows, they would grow tired from their journey. The milk from these exhausted animals is known to be richer in butterfat with a defined acidic tang. Because of this, the milk was separated for use in these special cheeses.

Often used in desserts, Stracchino is also the star in several dishes such as Foccacia di Recco, a Ligurian specialty consisting of a thin bread stuffed with the cheese, as well as Piadena, another flatbread traditional to Emiliga Romagna though not uncommon elsewhere.

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