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Goat stracchino


The production methods are similar to those used for making Taleggo that was traditionally called ‘Stracchino’, as were other Lombardy uncooked paste cheeses made mainly after the descent of the animals from the alpine pastures (when, therefore, the animals were ‘stracco’ or tired). This product is, however, made exclusively with goat’s milk giving it a distinctive characteristic of its own.

Organoleptic characteristics
Aspect and texture: fairly compact, ivory paste, more melting towards the edges with few holes. Washed, reddish rind with greyish-blue bloom.
Taste: very intense and penetrating with a note of acidity and rich goaty flavour
Serving suggestions: full bodied, aged, red wines. Aromatic honey. Fresh fruit (Passacrassana pears, cherries..). Black rye bread and polenta
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 45 days
Production period: summer
Fats: 40 % F-Dm
Weight: 2 kg
Size: base 20x20 cm diameter, h.6 cm
Producers: dairies in higher Lombardy