Mary Beth Clark

Culinary Educator · Consultant · Author

stracchino, italian cheese

A specialty of the region of Lombardy, Piedmont, and the Veneto, in northern Italy, Stracchino is a fresh cow’s milk product that is ideal served with breads and grains. Milk is curdled and left to rest for a brief time then transferred to rush mats or plastic forms where it drips off excess whey. Within hours, Stracchino is ready to be eaten, it is that fresh.

In the photo, note how smooth and supple it is, similar in texture to fonduta, with the merest hint of a rind, and wrapped only in paper. Some versions are aged up to 15 to 20 days and have a mild yogurt tang, especially pleasing paired with ripe or dried fruit, or nut breads and fruit marmalade. Meant to be consumed while young and fresh, Stracchino lasts in the refrigerator for only a few days before turning sour. Serve slightly cool spread on flat bread such as piadina, or grilled bruschetta. If you love steaming polenta, this Italian cheese lightens the polenta and tastes fabulous with it. The fresh tang and melt-in-your-mouth creaminess of Stracchino is unforgettable!



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