Strachitunt cheese made a symbolic journey. In fact, it has managed to carry out a remarkable social rise over the centuries: from being only a “poor” cheese eaten by the cheese-makers families, it became a precious and much sought product, due to its delicious taste.
Originally, it was invented to reuse the wastes from the stracchino cheese processing: when the curd was not enough to make an entire cheese, it was left hanging in a piece of fabric, waiting for the next one. Afterwards, a five-layers wheel was shaped, alternating the fresh curd and the previous day’s one, which was skilfully crumbled and put into round moulds in order to keep the “double curd” production aside from the squared classic stracchini.
That’s why it is called strachitund, or strachitunt, that means “round stracchino cheese”.
Strachitunt is a so-called blue cheese, due to its green and blue mould veining. It is gorgonzola’s ancestor and belongs to the stracchini cheese family. It is a raw cheese, produced with cow’s row whole milk by two different milkings and it ripens over at least 75 days. The processing requires that the rind gets pierced to let oxygen in and permit the development of moulds, that give the cheese its typical green-blue stripes: this is why we call it blue cheese (“erborinato” in Italian, from the Lombard word “erborin”, meaning “parsley”).
The rind is yellow-reddish. It is rough and dry, with visible signs of the piercings. The taste of strachitunt changes depending on the different aging period: the older it is, the more intense the bitter aftertaste will be. A less-ripened strachitunt, on the other side, has a sweet and delicate taste. Its aroma reminds of cooked milk, butter and mushrooms, featuring a high taste-olfactory persistence.
Try it alone: it is an unforgettable experience, indeed!
Strachitunt is a fantastic ingredient for risotto, crepes, ravioli filling, sauce for meat and also for the so-called chissöl, a small polenta ball stuffed with cheese.
In order to get the D.O.P. quality label, Strachitunt follows a strict production protocol. Milk must only come from at least 90% of “bruna alpina” cows reared within a specific production area; moreover, 65% of the total fodder must consist of grass and hay coming 90% from the Strachitunt. Area. Corn silages and partial or total skimming are forbidden.
Strachitunt cheese made a symbolic journey. In fact, it has managed to carry out a remarkable social rise over the centuries: from being only a “poor” cheese eaten by the cheese-makers families, it became a precious and much sought product, due to its delicious taste.
Originally, it was invented to reuse the wastes from the stracchino cheese processing: when the curd was not enough to make an entire cheese, it was left hanging in a piece of fabric, waiting for the next one. Afterwards, a five-layers wheel was shaped, alternating the fresh curd and the previous day’s one, which was skilfully crumbled and put into round moulds in order to keep the “double curd” production aside from the squared classic stracchini.
That’s why it is called strachitund, or strachitunt, that means “round stracchino cheese”.
Strachitunt is a so-called blue cheese, due to its green and blue mould veining. It is gorgonzola’s ancestor and belongs to the stracchini cheese family. It is a raw cheese, produced with cow’s row whole milk by two different milkings and it ripens over at least 75 days. The processing requires that the rind gets pierced to let oxygen in and permit the development of moulds, that give the cheese its typical green-blue stripes: this is why we call it blue cheese (“erborinato” in Italian, from the Lombard word “erborin”, meaning “parsley”).
The rind is yellow-reddish. It is rough and dry, with visible signs of the piercings. The taste of strachitunt changes depending on the different aging period: the older it is, the more intense the bitter aftertaste will be. A less-ripened strachitunt, on the other side, has a sweet and delicate taste. Its aroma reminds of cooked milk, butter and mushrooms, featuring a high taste-olfactory persistence.
Try it alone: it is an unforgettable experience, indeed!
Strachitunt is a fantastic ingredient for risotto, crepes, ravioli filling, sauce for meat and also for the so-called chissöl, a small polenta ball stuffed with cheese.
In order to get the D.O.P. quality label, Strachitunt follows a strict production protocol. Milk must only come from at least 90% of “bruna alpina” cows reared within a specific production area; moreover, 65% of the total fodder must consist of grass and hay coming 90% from the Strachitunt. Area. Corn silages and partial or total skimming are forbidden.
It is produced year-round only in the municipalities of Blello, Gerosa, Taleggio and Vedeseta.
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