Stracchino (strachín in Lombard) is an Italian soft and raw cheese with a short maturation period produced with whole cow’s milk, which can be raw milk (typically, those produced in alpine pastures or mountain pastures) or pasteurized milk, in any case always whole ( a variant of stracchino is prepared with buffalo milk or goat’s milk), presenting itself as a fat and soft cheese, with an often thin and tender rind (skin) becoming a crust after a few weeks of maturation, with a white color (the crescenza, robiola, taleggio, strachitunt, gorgonzola and salva cremasco).

In the upper Verbano, Oltrepò Pavese, in the provinces of Piacenza and Cremona, in the province of Sondrio and in the valleys of the Canton of Ticino the name “stracchino” is also used to indicate gorgonzola. In addition to Lombardy, Tuscany has also included it in the list of traditional Italian agri-food products.


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