Strachitunt becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released March 14, 2014.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lombardy.
The term comes from the translation Strachitunt Bergamo Stracchino round; is a blue cheese made from raw milk in the family of stracchini, with which it shares the origins and tradition. Strachitunt PDO is produced with cow’s milk with the ancient technique of the two pastes which consists of the layers of the curd of the evening (commonly called “cold curd”), left to drip in linen cloth for at least 12 hours, with the Curd morning (commonly called “hot curd”). From this union is obtained by a cheese with a cylindrical shape with flat surfaces, a diameter of 25-28 cm with a straight side or slightly round of 15-18 cm.
The crust is thin and wrinkled sometimes flourished yellowish grayish with the prolonging of seasoning. It is compact, marbled, softer under the rind and white color with the streaking creamy and not due to the union of the two layers curds. During ripening minimum of 75 days, we proceed to the drilling of the two faces of all forms, to promote the development of mold naturally present in the cheese giving possible bluish-green veins. The taste is aromatic and intense, ranging from sweet to spicy and can take connotations more pronounced with further aging.
Molds, responsible spiciness of cheese, are never standard and uniform and can vary from form to form. This feature is due to the naturalness of the manufacturing process which does not require any addition of “penicillum”, otherwise responsible for the formation of mold.
The specification allows a minimum aging of 75 days, although the time for connoisseurs of excellent conservation is around 3 months (during which you will develop the best characteristics molds). During this time the forms are perforated manually or on the rind that on two sides with a copper needle. This procedure allows air to enter the cheese and create the molds where the two different doughs of cheese does not have amalgamated. In fact the two curds evening and in the morning, being characterized by acidification and different consistencies, do not mix well with each other and leave the spaces that, after the drilling, fill with air. From here begins to develop naturally marbling.
The smell is characteristic of blue cheese, then topped with metallic notes. The taste is aromatic and intense, ranging from sweet to spicy depending on the degree of maturation, fragrant and creamy with a pleasant aftertaste plant.



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