italian treasure Strachitunt Denominazione di Origine Protetta
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Strachitunt cheese, a typical product Strachitunt DOP cheese is an expression of the Valtaleggio area, a highly prized cheese produced exclusively in Val Taleggio, in the municipalities of Taleggio, Vedeseta, Gerosa and Blello, in the province of Bergamo. The "recovered" two-paste cheese, a small Italian treasure!
At Latteria Sociale di Branzi Casearia 1953 the processing methods have remained unchanged over time, only the tools have changed in proportion to the quantities of milk that are processed each day.Here it is the art of the cheesemaker who has always decided when the curd is ready for breaking, when the cooking is right and how to carry out the cutting, his expert hands work it and then introduce the mass into the fascere. This is where Strachitunt PDO is processed.
If we were asked how the Gorgonzola PDO that we know today was born, most likely the right answer would be from the Strachitunt PDO
Literally the meaning of the word Strachitunt originates from the form in which it is produced, and that is "Stracchino Tondo"
It was long forgotten in oblivion when, thanks to the willpower and tenacity of some "heroic" producers who believed in this product, today we can fully enjoy all the smells, tastes, aromas of this fantastic product
The type of milk used is raw, whole cow's milk from herds with at least 90% Brown Swiss cows. The cheesemaker in making this cheese combines two pastes or curds in layers inside the fascera, one produced the previous evening collected in linen cloth and left to drain for at least 12 hours, the other the following morning, which is why it is called a two-paste cheese.
The two curds, unlike cheeses made with a single curd, do not blend perfectly, sometimes creating the vision, once the wheel is opened, of several distinct layers with irregular air spaces.
After a few days have passed, the wheel is "aged" through the use of copper spikes thus giving the molds and yeasts a chance to develop creating an original "blueening" without the addition of Pennicillum.
This natural process leads to Strachitunt DOP with different degrees of blueing that in no way affect the sensory traits of the product but, on the contrary, attest to the peculiar and original characteristic of this cheese-making excellence.
For those who love blue-veined cheeses it will be a confirmation of the quality while, for those who approach tasting this type, it will undoubtedly be a sweet surprise to discover the "delicacy" of Strachitunt DOP.
Strachitunt DOP cheese is an expression of the Valtaleggio territory.
Credit must certainly be given to those who took this re-discovery to heart, believing in it from the very beginning.
It is a cheese that lends itself to a variety of uses in the kitchen, eaten alone to fully appreciate its sensory characteristics to prepare risottos, with raw celery ribs for a tasty appetizer as well as together with chestnuts to dress gnocchi, laid in slices on boiled potatoes or with mashed potatoes.
When tasted, the cheese has a fine wrinkled rind can sometimes be flowered, thin undercrust. Color can vary from yellowish to gray depending on ripeness.
It presents with a convex heel. It has a compact type of paste with ivory yellow coloring, the presence of blue-greenish streaks typical of marbling can vary, it is possible to notice the typical needling, the nose smells of medium yeast, fresh yogurt and medium milk while medium sweetness appears in the mouth followed by medium savoriness as well as a taste of dried fruits such as hazelnuts and nuts. Absence of stickiness on the palate, good solubility and medium-high persistence.
Lends itself well as a "meditation" cheese you can pair it with fresh fruits such as pears, pineapple, kiwi.
Cubed together with white celery and raw red peppers for a tasty aperitif, lay on top of a slightly warmed bread crouton.
Description two-paste blue cheese, produced in large quantities in Val Taleggio in the late 1800ʼs.
Made with raw, whole MILK by mixing the eveningʼs curd with that of the following morning.
Paste consistency Dough: firm but with creamy streaks, melted in the undercrust
and with soft bluish green streaks.
Paste color: ivory yellow with soft bluish green streaks
Texture: compact paste table cheese creamier towards the rind and drier in the middle part.
Rind Fine wrinkled rind can sometimes be flowered. Not edible
Characteristics Pronounced flavor, slightly piquant.
In tasting:
View Pale yellow paste with subtle veins of the herbiness, tending to green.
Nose: Smells of medium yeast, fresh yogurt and medium milk.
Taste For those who like blue-veined cheeses it will be a confirmation of quality while, for those who are approaching the tasting of this type, it will undoubtedly be a sweet surprise to discover the "delicacy" of Strachitunt DOP.
Tasting suggestions cheese that lends itself to different uses in the kitchen, eaten alone to fully appreciate its sensory characteristics or by combining it with pears for a tasty risotto, with raw celery ribs for a tasty appetizer as well as together with chestnuts to season gnocchi, laid in slices on boiled potato or with mashed potatoes.
In cooking excellent with both corn and chestnut polenta, combined with boiled vegetables for excellent pies or simply broken up over boiled potatoes.
Matching wines: Passiti, Verdicchio, Chardonnay-Gewurztraminer.
