Crescenza cheese, also known as Stracchino, is a type of Italian fresh cheese, typical of Lombardy, Piedmont, and Veneto. The name 'Crescenza' is derived from the Italian word 'stracca', which means 'tired' in English. It is said that the cheese made from the milk of tired cows moving seasonally up and down the Alps, is rich in fats and more acidic in nature. Crescenza is a very soft cheese with creamy, spreadable texture and no rind. It usually has a mild and delicate flavour. This rich, fresh cheese is ideally eaten on its own or paired with fresh rocket salad and prosciutto. It is also used on pizzas, in risottos or baked in focaccia. As a part of cheese board, Crescenza is usually served besides a selection of jams and honey.

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Stracchino (Italian pronunciation: [strakˈkiːno]),[1] also known as crescenza (Italian pronunciation: [kreʃˈʃɛntsa]), is a type of Italian cow's-milk cheese, typical of Lombardy,[2] Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape. Stracchino The name of the cheese derives from the Lombard adjective stracco, meaning "tired". It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps, to different pastures. The milk of such cows gives the cheese its characteristic flavours. Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, focaccia col formaggio ("cheese focaccia") or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria and eastern Tuscany) it is a common filling for the cascione which is made out of piadina, a thin flat bread.

simon

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Damla Turanli

3 months ago

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