Stracchino all’antica delle valli orobiche P.A.T.

It originated during transhumance. It was customary for the Bergamini, transhumant shepherds, to have their cattle stay in the mountain pastures during the summer months and bring them back to the valley before the autumn, where the climate is less harsh and the meadows are still green. The name Stracchino derives from the Bergamascan word stracch, tired, referring to cheese made from the milk of cows that were tired from the long journey. It is a Slow Food Presidium and a Traditional Food Product.