Stracchino all’antica delle valli orobiche P.A.T.
Its origins are related to transhumance. Bergamini, transhumant shepherds, used to lead their cows to mountain pastures in the summer and bring them back to the valley before autumn. There the climate is less harsh and meadows are still green. The name “Stracchino” comes from the word stracch (dialect from Bergamo). It means tired and it refers to the cheese made with the milk from cows that were tired because of the long journey. It is a Slow Food Presidium. Traditional Agri-food Product.
360-degree tour
Explore the details
Characteristics
Name:
Stracchino all’antica delle valli orobiche P.A.T.
Milk:
Cow’s milk, full cream, uncooked, from a single milking and processed immediately after milking is finished.
Rind:
Thin, soft, yellow, sometimes ocher, orange, rough due to the cloth put on top, that sometimes can be mouldy.
Ageing:
About 20 days.
Typology:
Fat, uncooked, soft cheese without eyes or with some small unevenly distributed eyes; washed rind.
Production area:
Lombardy: province of Bergamo.
Production:
Annual.
