The product
Stracchino All'antica delle Valli Orobiche
Lombard Slow Food Presidium produced with raw milk and aged in the cellar
Code:
31093
Country of origin:
Italy - Lombardy
Type of Milk:
Raw Cow's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Stracchino produced with raw whole cow's milk from cows reared in the Orobiche Alps |
|---|---|
| Appearance | The rind is wrinkled and with the possible presence of mould, it has the typical orange colour of washed rind cheeses; the paste is straw yellow and the texture is soft, the texture is chakly at the heart and creamy under the rind |
| Taste | Initially sweet, it has a slightly herbaceous aftertaste and intense notes of cooked butter, yeast, cellar and undergrowth |
| Maturing | At least 30 days |
| Curiosity | The name 'stracchino' seems to derive from the dialect word 'stracch', that means tired, which referred to that cheese that was once produced in the moments of stop along the times of transhumance; minimum maturation of 30 days |
| Suggestions | To be tasted on its own |
| Ingredients | Cow's MILK, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Wrapped in papar |
| Storage Conditions (packaged products) | Keep at a temperature between +0 °C and +4 ° C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1175 kJ / 284 kcal Fat: 23,7 g of which saturates: 15,8 g Carbohydrate: 1,6 g of which sugars: 0,3 g Protein: 15,9 g Salt: 1,63 g Typical value per 100 g |
The producer
Latteria Sociale di Branzi Casearia - Val Brembana (BG) - Lombardy
Why we chose them
On the beginning of economic boom, after the second world war, Giacomo Midali, a local cheese-maker, started a project to enhance
local cheese productions and he founded Branzi Dairy. At that time the project was joined by two hundred small producers and
breeders. Nowadays the cooperative in managed bu Giacomo's grand children and it is still collecting milk produced by small farms that work only for
Branzi Dairy. The milkcollected is obtained from cows of Bruna breed that graze over 600m of altitude giving a rich and fragrant milk that will be
entrusted to the hands of expert cheese-makers to produce Branzi following the traditional production techniques.
