Stracchino

Stracchino is a soft, fresh cheese made from cow’s milk, produced primarily in Northern Italy. It is sometimes called crescenza, a name used in several regions for a similar style. The cheese is associated with Lombardy and Piedmont, with production also reported in Emilia-Romagna and other northern areas. The name stracchino is commonly linked to the idea of tired cows, reflecting traditional milking practices after grazing, though modern production emphasizes freshness and quick turnover.

Production and form: Stracchino is a fresh cheese that may be made from pasteurized or raw cow’s milk, sometimes with added cream to increase fat content. The milk is coagulated, the curdled mass is cut and drained, and the cheese is formed into small rounds or sold in rectangular tubs. It is lightly pressed and aged for a short period, typically only a few days, which yields a very soft, spreadable interior. A very thin edible rind may form on the surface, or none at all, depending on the production method and storage conditions.

Characteristics and flavor: The cheese is pale ivory in color and exceedingly creamy, with a texture that can be almost fluid under slight pressure. Flavor is mild and buttery, with a gentle tang, making it versatile for spreading or melting.

Uses: Stracchino is commonly eaten fresh on bread or crackers, used in crostini or sandwiches, and melted into pasta sauces, risottos, or gnocchi sauces. It is frequently paired with other mild ingredients, such as prosciutto or herbs, to showcase its delicate profile.

See also: Crescenza; list of Italian cheeses; fresh cheeses.