Stracchino

This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Stracchino" – news · newspapers · books · scholar · JSTOR (January 2025)

Stracchino (Italian: [strakˈkiːno]), more or less correctly also known as crescenza (Italian: [kreʃˈʃɛntsa]), is an Italian cow's milk cheese typical of the regions of Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is eaten very young, has no rind and has a very soft, creamy texture and normally a mild, slightly acidic flavour. It is normally square in shape.^[1]

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.^{[citation needed]}

Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Italian Riviera east of Genoa, focaccia con il 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 cascione which is made out of piadina, a thin flat bread.^{[citation needed]}

• List of Italian cheeses

This cheese-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e