Stracchino is a soft cheese of Lombardy origin and probably owes its name to a word in the local dialect "stracch", which means tired and refers to cows that returned "tired" from summer grazing and produced little milk. To make stracchino little milk is required and its maturation is actually quite brief, twenty-thirty days at most. It’s delicate on the palate and among its nutritional properties, in addition to calcium, there is also a fair amount of phosphorus.
Light but not too much
From a nutritional point of view stracchino provides a lower caloric intake than mature cheeses and if consumed in the right quantities, can also be considered suitable for low-calorie diets. However, we should probably point out that given the high percentage of saturated fat in stracchino there are in fact other fresh cheeses such as ricotta and quark that are lighter.
How to use it in the kitchen
Stracchino can be used in the kitchen either on its own as a table cheese, spread on bread and croutons or indeed in a number of recipes. Excellent with vegetables with a bitter-ish flavor such as radicchio, artichokes, and chicory. This cheese is also perfect in combination with cold cuts or sausages that have an intense flavor, such as speck.
Recipes with stracchino
Widely used to fill piadina and to prepare risotto with zucchini, stracchino can be used in many dishes, even desserts. For example, how about a delicious cheesecake?