Stracchino cheese originated in the Lombardy and Romagna regions of Italy and was traditionally made only during the autumn and winter months as the cows descended from the pastures of these mountainous regions. The physical exertion of the cows increased the butterfat content of the milk and the cooler temperatures were necessary for preserving the freshness of the cheese. Today, with digitally controlled temperature and humidity cooling, this cheese can be produced year round.
Stracchino is a fresh, rindless cheese made from cow's milk. The texture is soft and creamy with a uniform consistency and it spreads and melts easily. It has a mild, milky flavor with a hint of tartness that entices you to eat more.
Easy Serving Ideas
- Spread Stracchino on toasted bread, sprinkle with herbs and drizzle with olive oil.
- Roll focaccia dough out very thin and layer pieces of Stracchino on the bottom layer, cover with the top dough layer and sprinkle with sea salt. Bake in a very hot oven for 15 minutes until cheese is melted and dough is crisp.
- For a delightful breakfast trio or snack, serve slices of Stracchino with fresh berries and bread.
About the Dairy farm - Mysthills
“Our herd is small… 60 cows and all rear their own calves as we only milk once a day so that they can have enough milk for their progeny. They all graze on grass/lucernepastures all day and even only drink water from our springs, so no chlorine used here at all.
We have no use for hormones as our cows are not there for high production and we don’t get mastitis as they are a small herd and have no stresses, so no need for antibiotics. The pepperdews are sourced locally and the farmer doesn’t spray with poisons at all and the herbs are dried when purchased, so we don’t have a history for them. Any visitors to this part of the Garden Route are more than welcome."