Stracchino Nostrano

A typical sweet, soft cheese from Lombardy: in Cremona, mixed with quince mustard, it became a creamy accompaniment to panettone during the Christmas season. In winter, artisanal stracchino tends to be softer and sometimes almost liquid; in summer, for better shelf life, it is produced with a slightly firmer consistency and a lower whey content. It is a very fresh cheese, best consumed quickly, although connoisseurs also appreciate it as a “passito” cheese, when after a few days the outer “skin” thickens and the flavors become more pronounced.

The version produced for Guffanti contains no preservatives and uses 100% Italian milk.