Stracchino is a soft Italian cheese, a typical product of the Lombardia region. Also known as Crescenza. Not only in Russia it does not have wide popularity, but throughout the world there is a tendency to reduce its production, due to growing competition. But who is he - this undeservedly forgotten Italian? We, as a grandmother from Kolobok, scrapped through the guts of the world wide web and collected the most complete information about the Strakkino. And, if you want to know everything about this cheese, then take the time to read our article.
Origin version
There are two different versions of the appearance of Strakkino. But the fact that the birthplace of cheese is Lombardy.
The first assumption is known all over the world and is transmitted by word of mouth, from site to site. According to him, the beginning of the production of strakkino dates back to the 9th century. Cheese began to be made from the milk of cows that came from a summer pasture to mountain pastures and were tired of the transition. Hence, presumably, its name went Stracchino, which means "tired." It is believed that after physical exertion, cow's milk had a high fat content, and it was not difficult to keep the product in the autumn-winter months.
The second version has no support, but lives safely in the vastness of Italy. It says that the French monks who founded the abbey in the south of Milan taught the villagers to redirect water in order to avoid stagnation and swamps - the main source of malaria. In addition, methods of constant non-freezing flows were transmitted that prevent freezing of fields, which made it possible to additionally mow grass in winter. Therefore, in winter, cows fed on hay, rotting and poor in nutrients. In this way, the milk obtained from these animals was low in fat and had virtually no vitamin value - the cheese was "tired, tired."
Today, thanks to a wide range of special equipment, cheese is made year-round. Although in Italy you can still find traditional manufacturers engaged in the production of cheese Strakkino exclusively in the autumn and winter.
Strakkino is the ancestor of many soft cheeses. For example:
- Gorgonzola (Gorgonzola) was obtained as a result of a mistake in the preparation of strakkino;
- Taleggio (Taleggio) was originally known as the "Strakkino from Val Taleggio (ValTaleggio).
Production technology
Traditionally, strakkino is produced in the regions of Lombardy, Tuscany (Toscana) and Veneto (Vèneto) from cow's milk. But today there are varieties of cheese obtained from the milk of buffalo and goats.
Production technology consists of the following steps:
- Heating milk to 30-32 degrees and curdling with rennet for 20-40 minutes (some factories use spontaneous folding under the influence of lactic acid bacteria);
- Breaking a curd clot to particles the size of a hazelnut;
- Filtering from whey and holding in forms for about one and a half days in rooms with 90% humidity and a temperature of 20 degrees (climatic parameters are strictly controlled, otherwise the cheese will lose its shape). At this stage, the cheese is covered with a light white coating;
- Exposure at 6-10 degrees and 75% humidity for 20 days. During this time, Strakkino acquires a characteristic taste and aroma.
The cheese heads have a parallelepiped shape with a square base (side 20-22 cm), weighing about 1 kg.
Unlike Taleggio cheese
Taleggio is the cheese son of Strakkino. Both are products of Lombard origin and have similar nutritional value. But, if they are such close relatives, so how can you not confuse them?
Consider the difference between these products:
- Strakkino - soft cheese, the crust is absent or very thin white, the sodium content in 50 g of cheese covers 10% of the daily allowance, maturing no more than 20 days;
- Taleggio - semi-soft cheese with a protected name of origin (DOP), a thin crust from pink to orange, the sodium content in 50 g of cheese covers 21% of the daily allowance, maturing 1-2 months with periodic immersion in saline.
How to eat and how to replace a strakkino
Recipes for using strakkino are based on the characteristics of its consistency, taste and aroma. The cheese has a soft creamy texture with a uniform, buttery consistency. The taste is soft, creamy with a slight acidity, slightly tart.
Often, Strakkino is eaten on its own, spreading on bread. It can be combined with fresh arugula, fruit, jam, honey, salami. Perfectly shade the taste of white wine with a fruity aroma. There is more than one recipe with strakkino in the composition. Cheese is added to pizza, risotto, pallenta, pasta, salads and sauces.
Present to your attention the popular Italian recipes with soft cheese:
- Ice cream dessert: cut strakkino and fruit, season it all with cream and freeze it;
- Paste: pasta seasoned with strakkino, sun-dried tomatoes and spices to taste;
- Italian Cheese Popcorn: Before serving, hot popcorn is sprinkled with grated strakkino.
How to replace strakkino in recipes? The answer is simple: any available soft or curd cheese. In the most difficult cases, the substitute can be a regular cream cheese with creamy taste.
Calorie content and benefits
A 100 g portion of Strakkino contributes to your body:
- 262 kcal;
- 14.6 g of protein;
- 21.5 g of fat (70% of which are saturated);
- 2.5 g of carbohydrates.
Strakkino, like all cheeses, is high in calories, so it should be consumed in moderation. The recommendations of doctors suggest that eat it 1-2 times a week, not more than 100 g, as the main source of protein in a single meal. Proteins play an important role in the growth and proper functioning of muscle mass, which is especially important for athletes.
Do not forget that Strakkino is a source of salt. This should be taken into account when reducing the amount of salt when cooking dishes with this cheese. Sodium is an important element involved in conducting nerve impulses, but, accumulating in the body, it can cause an increase in blood pressure.
An important fact is that Strakkino is an excellent source of B vitamins and minerals. Serving 100 g of cheese provides your body:
- 43% of the daily calcium requirement (participates in the formation of bone tissue and prevents the development of osteoporosis);
- 38% - phosphorus (maintains the integrity of the teeth);
- 60% - vitamin B12 (regulates the function of the central nervous system).
Price for 1 kg in Italy and in Russia
In Italy, you can buy Strakkino cheese at a price of around 10 Euro per 1 kg.
On the shelves of domestic supermarkets within walking distance, it is extremely difficult to find a Strakkino, but online stores offer to buy this sort of cheese (Russian-made) at a price of 160 rubles per 100 g.
That's all there is to know about Strakkino in the world. Read, dream, travel and remember: “Strakkino with porridge is not our food. But delicious!”
