This cheese is known also as Stracchino coming from the word “stracche” which means tired. Originally it was only made when the cows descended from their alpine pastures in the early autumn – “stracche” or tired. Today it is made year round and is one of Italy’s basic ingredients in many classic dishes. It is sweet, delicate, with the aroma of fresh milk. It can have a slightly “acidic” flavor. This cheese has a limited shelf life, hence should be used within a certain time period after of production. Best consumed at room temperature, it is excellent spread on crackers or crostini, add a drop of olive oil, fresh herbs. It is a classic and delicious topping on pizza. Make it one of the “quattro” formaggi of your pasta sauce! (four cheese pasta sauce)
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