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Stracchino di montagna a due paste


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