Strachitunt PDO
Produced in Val Taleggio, it literally means “round Stracchino”!
When there was little curd to make a whole wheel, it was left in a cloth waiting for the next curd
Hence the technique of combining the two curds, the mold (plate/mould)) is filled in alternate layers with the evening curd combined with that of the morning, this operation goes under the name of "Frugatura"
After 30 days, the cheese wheels are pierced to let air in and facilitate the entry of spontaneous molds, after 75 days the cheese is ready for consumption
The cheese has a cylindrical shape with flat faces with a diameter of 25-28 cm, straight or convex sides of 15-18 cm, while the weight varies from 4 to 6 kg
The rind is thin, clean or flowery, wrinkled with a straw yellow color, tending to gray in the seasoned product
The paste is raw, compact, marbled, straw-white in color, melting under the rind, the marbling if present is characterized by bluish-green veins and creamy streaks
We use whole raw milk from two milkings from the area of origin (Blello, Gerosa, Taleggio, Vedeseta, with a minimum altitude of 700 meters above sea level) of 90% alpine brown cows, fed with grass and hay from the area of origin which must be 65% of the dry matter of the food ration plus 35% of concentrates (cereals and legumes)
The flavor varies from sweet to spicy in the seasoned forms with possible smells and aromas of undergrowth, mushrooms, fresh butter, toast, yeast, dried fruit, ammonia near molds