Strachitunt D.O.P.
The first spread of this cheese dates back to the end of ‘700, when the summertime mountain cheeses production was gradually forsaken, since it was more complicated and not profitable enough. Preference was given to the production of “stracchini quadri” (square Stracchino).
Later, next to this type, returns demand of Strachitunt whose name means “stracchino tondo” (Round stracchino). A report of the Chamber of Commerce dated 1889, remarks how this cheese was appreciated in summertime markets, especially in London.
360-degree tour
Explore the details
Characteristics
Name:
Strachitunt D.O.P.
Milk:
Cow, raw, whole.
Rind:
Edible, wrickled and thin, medium-hard, sometimes it is moldy and yellowish colored tending to grey with ripening. Might be sometimes treated with salty water.
Ageing:
Minimum period 75 days.
Type:
Fat cheese with two different pastes, it can be veined. Soft and raw paste.
Production area:
Lombardy: province of Bergamo.
Production:
Annual, summer (alpages).
