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Stracchino di montagna a due paste

Product

Within its limited production area, renowned for its speciality dairy products,  it is called in local dialect ‘Strachìtund’ or ‘Round Stracchino’ (Taleggio is the square ‘stracchino’). It is a very rare cheese produced by a single cheese maker on the alpine pastures and maintains archaic traditions such as working with a ‘double paste’, manually creating holes with a needle and a natural ‘blueing’  in special cells, normally lost through industrialisation.

Organoleptic characteristics
Aspect and texture: compact, yellow paste with irregular bluish marbling
Taste: strong and intense with traces of stables and penicillin
Serving suggestions: Full bodied, aged red wines, sweet and liqueur wines. Hot Italian fruit chutney, red onion preserve. Rye bread, ‘taragna’ polenta.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan and alpine pasture
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 90 days
Production period: throughout the year, alpine pasture in the summer
Fats: 48 % F-Dm
Weight: 4-5 kg
Size: 20 cm diameter, h. 10-12 cm.
Producers: dairies in the Val Taleggio