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Stracchino

Stracchino (Italian pronunciation: ), also known as crescenza (Italian pronunciation: ), is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape.

Stracchino

The name of the cheese derives from the Lombard adjective strach, meaning "tired". It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps, to different pastures. The milk of such cows gives the cheese its characteristic flavours.

Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, focaccia col formaggio ("cheese focaccia") or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria and eastern Tuscany) it is a common filling for the cascione which is made out of piadina, a thin flat bread.

  1. Fletcher, Janet (July 3, 2011). "Stracchino a worthy substitute for mozzarella". SFGATE.
  2. "Paesi del Gusto". Paesi del Gusto.


Stracchino
Stracchino Language Watch Edit Stracchino Italian pronunciation strakˈkiːno 1 also known as crescenza Italian pronunciation kreʃˈʃɛntsa is a type of Italian cow s milk cheese typical of Lombardy 2 Piedmont Veneto and Liguria It is eaten very young has no rind and a very soft creamy texture and normally a mild and delicate flavour It is normally square in shape Stracchino The name of the cheese derives from the Lombard adjective strach meaning tired It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic These qualities were discovered according to legend in the milk of cows who were moved seasonally up and down the Alps to different pastures The milk of such cows gives the cheese its characteristic flavours Stracchino is usually eaten on its own but also as a filling for some kinds of bread in Recco on the Ligurian riviera east of Genoa focaccia col formaggio cheese focaccia or focaccia di Recco is typically filled with crescenza while in Romagna and in parts of some nearby regions e g northern Marche Umbria and eastern Tuscany it is a common filling for the cascione which is made out of piadina a thin flat bread References Edit Fletcher Janet July 3 2011 Stracchino a worthy substitute for mozzarella SFGATE Paesi del Gusto Paesi del Gusto This cheese related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Stracchino amp oldid 1013052383, wikipedia, wiki, book,

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