[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” padding_top=”60″ padding_bottom=”60″ css_animation=”” box_shadow_on_row=”no”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text]<\/p>\n
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The term Strach\u00edtunt <\/em>derives from the translation of the word for \u201cround Stracchino-cheese<\/em>\u201d into the Bergamo dialect. A raw-milk blue-veined cheese, it belongs to the Stracchino family, with which it shares its origins and tradition. Strach\u00edtunt is made with whole and raw cow\u2019s milk using the ancient \u201ctwo curds\u201d technique, which consists of joining layers of evening curd (commonly called \u201ccold curd\u201d), left to drain in a linen cloth for at least 12 hours, with the morning curd (commonly called \u201chot curd\u201d). The two curds are molded in a cylindrical shape with flat sides with a diameter of 25-28 cm and a straight or slightly round faces of 15-18 cm.<\/p>\n [\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”parallax” type=”grid” text_align=”center” background_image=”51195″ full_screen_section_height=”no” section_height=”300″ oblique_section=”no” oblique_section_top_and_bottom=”both” oblique_section_position=”from_left_to_right” triangle_shape=”no” triangle_shape_position=”both”][vc_column width=”1\/4″ offset=”vc_col-lg-offset-1 vc_col-lg-10 vc_col-md-offset-1 vc_col-md-10 vc_col-xs-12″][vc_column_text css=”.vc_custom_1571146660060{padding-top: 60px !important;padding-bottom: 40px !important;}”]<\/p>\n During the minimum maturing period of 75 days, the two sides of each mould are punctured to boost the development of moulds that are naturally present in the cheese, giving it the characteristic blue-green veins. <\/span><\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” padding_top=”60″ padding_bottom=”60″ css_animation=”” box_shadow_on_row=”no”][vc_column width=”1\/6″][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”51297″ img_size=”full” eltd_css_animation=””][\/vc_column][vc_column width=”1\/3″][vc_empty_space height=”50px” image_repeat=”no-repeat”][vc_column_text]<\/p>\n [\/vc_column_text][vc_separator type=”transparent”][vc_column_text]The moulds, i.e. the marbling, in the Strach\u00edtunt<\/em>, which gives the cheese its spicy taste, are never standard <\/em>or uniform and the shape can vary.<\/p>\n To the eye of a non-expert this characteristic may appear to be a defect; it is, however, due to the inherent nature of the manufacturing process, which does not include the addition of any penicillum<\/em>, responsible for the formation of mould in other famous blue cheeses such as gorgonzola, and to the manual puncturing which is carried out during the maturing process.[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”yes” type=”full_width” text_align=”left” video=”” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_gallery interval=”15″ images=”50794,50795,50783,50784,50797,50798,50785,50786,50787,50788,50789,50790,50791,50792,50793″ img_size=”full” onclick=”img_link_large” custom_links_target=”_blank” title_desc_position=”on_image”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” padding_top=”60″ padding_bottom=”60″ css_animation=”” box_shadow_on_row=”no”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text] A unique technique [\/vc_column_text][vc_separator type=”transparent”][vc_column_text] The term Strach\u00edtunt derives from the translation of the word for \u201cround Stracchino-cheese\u201d into the Bergamo dialect. A raw-milk blue-veined cheese, it belongs to the Stracchino family, with…<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"full_width.php","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"yoast_head":"\nNaturally sweet and spicy<\/h5>\n