Stracchino di capra
The technique and production process are similar to that of the raw curd “stracchini” cheeses of Lombardy, produced mainly after the cattle have come down from the mountain pastures (when they are “stracco,” or tired): this production, however, uses exclusively raw goat’s milk, which gives it completely unique characteristics.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
Ivory-colored, yellowish paste, fairly compact, melting towards the outside, with rare holes. Washed, reddish, brownish rind, with gray-blue blooms.
Taste
very intense, penetrating, with a sharp edge and rich goaty notes
Pairings
Full-bodied, aged red wines. Aromatic honey. Fresh fruit (Passacrassana pears, cherries, etc.). Black rye bread, polenta.
Technical specifications
| Milk Types | Goat |
|---|---|
| Milk | cow's milk, raw, whole milk |
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | minimum 45 days |
| Production | Summer |
| Fat | 40% Mgss |
| Weight | 2 kg approx |
| Dimensions | b. 20×20 cm, h. 6 |
| Producers | artisan cheesemakers of upper Lombardy |
| Whole Cheese Code | 1017121 |
| Cutted Cheese Code | n/a |
