Stracchino is a soft, fresh Italian cheese with a rich history and a creamy, delicate flavour. It is not as well known outside Italy as Mozzarella or Parmesan, but it has a devoted following among cheese lovers. This blog post will explore its origins, how it is made, its taste and texture and how best to enjoy it.
The origins of Stracchino
Stracchino comes from northern Italy, particularly Lombardy, Piedmont and Veneto. Its name is linked to the Italian word stracco, meaning “tired”. This refers to the traditional practice of making the cheese from the milk of cows returning from alpine pastures. These cows, having travelled long distances, produced milk that was believed to be richer and more flavourful, leading to a high-quality cheese.
Historically, Stracchino was a farmhouse cheese, made in small quantities and consumed fresh. Over time, it became popular across Italy, and today, it is produced on a larger scale while maintaining its traditional character.
How Stracchino cheese is made
Stracchino is made from cow’s milk, usually pasteurised, though some artisanal versions use raw milk. The production process is simple but requires skill to achieve the perfect balance of texture and flavour.
- Milk preparation – The milk is gently heated and cultured with lactic acid bacteria to develop the cheese’s mild tangy taste.
- Coagulation – Rennet is added to coagulate the milk, forming curds.
- Cutting and draining – The curds are cut into small pieces to release whey. They are then transferred to moulds, allowing them to drain naturally.
- Salting – Some producers lightly salt the cheese to enhance its flavour.
- Maturation – Stracchino is a fresh cheese, meaning it does not undergo a long ageing process. It is typically ready to eat within a few days to a week after production.
Unlike aged cheeses, Stracchino retains a high moisture content, giving it its signature creamy texture.
The taste and texture of Stracchino
Stracchino is known for its soft, spreadable texture and delicate, milky flavour. It has a mild tang, similar to fresh cream cheese, but with a more pronounced lactic sweetness. The texture varies slightly depending on the producer, with some versions being more runny and others slightly firmer.
The cheese has no rind, and its surface is smooth and glossy. When fresh, it spreads easily, making it perfect for use in sandwiches and on bread. Some versions of Stracchino are similar to Crescenza, another Italian soft cheese, though Stracchino can sometimes be a bit firmer.
How to eat Stracchino
Stracchino is a versatile cheese that can be enjoyed in many ways. Its creamy consistency makes it perfect for spreading, melting, or even using as a filling. Here are some of the best ways to enjoy it:
- On bread or crackers: One of the simplest and most traditional ways to enjoy Stracchino is to spread it on fresh bread or crackers. The mild flavour pairs well with crusty Italian bread, focaccia or grissini.
- In a piadina: A classic Italian way to eat Stracchino is in a piadina, a thin, grilled flatbread from the Emilia-Romagna region. The cheese melts beautifully, creating a creamy filling. It’s often paired with cured meats like prosciutto or fresh greens like rocket.
- As a pizza topping: Instead of using Mozzarella, some Italians top their pizzas with Stracchino. When melted, it becomes gooey and rich, adding a unique creaminess to the dish.
- With fresh vegetables: Stracchino pairs well with raw or grilled vegetables. Try it with roasted peppers, courgettes or cherry tomatoes for a light but flavourful dish.
- In pasta dishes: Stracchino can be used to create creamy pasta sauces. It melts easily, making it a great alternative to Ricotta or cream-based sauces. One popular recipe is Stracchino melted into a simple tomato sauce for a smooth, rich texture.
- In risotto: Adding a spoonful of Stracchino to a risotto at the end of cooking gives it a silky, luxurious consistency. It works well in risottos with mushrooms, pumpkin or spinach.
- As part of a cheese board: Although Stracchino is often eaten fresh, it can also be part of an Italian cheese board. Pair it with nuts, honey, or fruit like figs and pears for a contrast of textures and flavours.
Stracchino vs other Italian cheeses
Stracchino is often compared to other soft Italian cheeses, but it has distinct characteristics.
- Stracchino vs Mozzarella – Mozzarella has a firmer texture and a more elastic consistency. Stracchino is much softer and creamier.
- Stracchino vs Ricotta – Ricotta is grainier and lighter, while Stracchino has a smoother, spreadable consistency.
- Stracchino vs Crescenza – Crescenza is very similar to Stracchino, and in some regions, the names are used interchangeably. However, Crescenza is typically a bit milder and slightly firmer.
- Stracchino vs Taleggio – Taleggio is an aged cheese with a washed rind, giving it a stronger aroma and flavour, whereas Stracchino is mild and fresh.
Where to buy Stracchino
Stracchino is widely available in Italy but can be harder to find elsewhere. If you’re in the UK, US or Australia, you might find it in Italian delis or specialty cheese shops. Some supermarkets carry it in the fresh cheese section, and it is also available from online cheese retailers.
If you can’t find Stracchino, you can sometimes substitute it with Crescenza or a very mild, fresh Brie without the rind. However, no substitute perfectly replicates the unique texture and flavour of authentic Stracchino.
Can you make Stracchino at home?
If you enjoy making cheese, Stracchino is a great option for home cheesemaking. Since it doesn’t require ageing, it’s relatively easy to make compared to aged cheeses.
To make Stracchino at home, you’ll need:
- Fresh cow’s milk
- Rennet
- Cheese cultures
- Salt
The process involves gently heating the milk, adding cultures and rennet, allowing the curds to form, and then draining them in moulds. After a few days of draining and slight fermentation, you’ll have a creamy homemade Stracchino.
Is Stracchino healthy?
Stracchino is lower in fat than aged cheeses like Parmesan or Cheddar. It is also a good source of protein and calcium. However, because it is a fresh cheese, it has a higher moisture content, which means it contains more lactose than aged cheeses. This can be an issue for people with lactose intolerance.
Compared to processed cheeses, Stracchino is a natural cheese with minimal additives, making it a healthier choice. It’s best enjoyed in moderation as part of a balanced diet.
Can pregnant women eat Stracchino?
- If made from pasteurised milk: Safe to eat. Always check the label.
- If made from unpasteurised milk: Avoid, as it poses a listeria risk.
To reduce risk, mums-to-be should consume Stracchino only when fully cooked, such as in baked dishes where the cheese reaches a high temperature.
Final thoughts
Stracchino is a hidden gem in the world of Italian cheese. Its creamy, spreadable texture and delicate flavour make it a versatile ingredient in many dishes. Whether eaten simply on bread, melted in a piadina or stirred into pasta, Stracchino brings a touch of authentic Italian taste to any meal.
If you haven’t tried it yet, look for it at an Italian deli or specialty cheese shop. You won’t be disappointed!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
