This fresh rindless cheese is smooth and tangy perfect as a spread for toasts, bagels, and sandwiches.
The word stracchino comes from the Italian word “stracco” meaning “tired”. According to a legend, tired cows going up and down the alpine pastures during autumn are richer in fats and more acidic. Based on that, the milk from those cows were then used to make this delicious tangy cheese.
Ingredients: Pasteurized cow’s milk, salt, enzymes
- Milk source: Pasteurized cow’s milk
- Type: Soft
- Texture: Soft and creamy
- Rind: Rindless
- Flavor: Milk, tart
- Breakfast spread on toasts.
- Melt on top of pizzas or pastas.
- Serve with olive oil and herbs.