Strachítunt P.D.O.
The first diffusion of this cheese dates back to the late 1700s, a period in which the more complex and perhaps less profitable summer production of mountain cheeses was gradually abandoned in favor of greater production of “stracchino quadri.” Alongside this type, the demand for Strachitunt, from the dialect precisely “round stracchino,” reappeared, as shown by a later Chamber of Commerce report from 1889, which points out that this cheese was appreciated in summer markets, especially in London.
TECHNICAL CARD
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DENOMINATION:
Strachítunt P.D.O.
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PRODUCTION AREA:
Lombardy: province of Bergamo.
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TYPOLOGY:
Two-paste fat cheese, which may have blue-veined, soft, uncooked texture.
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MILK:
Cow's milk, whole, raw.
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CRUST:
Edible, wrinkled and thin, of medium texture, it is sometimes flowery and has a yellowish color, tending to gray with prolonged curing. It can be treated occasionally with water and salt.
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SEASONING:
Minimum period of 75 days.
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PRODUCTION:
Annual, summer (mountain pasture).
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