Stracchino Quadro Valsassina
The technique and production process are similar to that of Taleggio, which in ancient times was called “Stracchino” like other raw curd cheeses from Lombardy produced mainly after the cattle came down from the mountain pastures (when they were “stracco,” or tired): this cheese fully represents the cheesemaking tradition of Valsassina.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
Uniform and compact paste, straw-white in color. Thin rind with a natural pinkish consistency and characteristic mold.
Taste
Sweet, slightly aromatic flavour.
Pairings
Red wines. Green tomato mustard, rose jam. Fresh fruit (William pears). Soft bread or rolls.
Technical specifications
| Milk | raw cow's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | minimum 30 days |
| Production | all year round |
| Fat | 14% Mgss |
| Weight | 1.8 kg |
| Diameter | 20 x 20 cm |
| Producers | Cheesemaker and breeder from Valsassina |
| Whole Cheese Code | 1017605 |
