A rich, creamy, mild cow's milk cheese with a firm exterior and a soft centre. Made in Lombardy since as far back as the 12th century, stracchino was traditionally made in autumn from the milk of cows being herded to the south to avoid the cold of winter. This milk tended to be thinner and milder than normal, because the cows were tired from the long trek, which lent the cheese its name (stracche means exhausted).
Stracchino is gorgeous as a spread on bread or crackers, and will make any pasta or vegetable dish taste richer and creamier.
Cow milk, milk enzymes, rennet, salt.