Stracchino di Vedeseta cheese by CasArrigoni is made from raw mountain milk. Stracchino cheese, which is an ancestor of Taleggio cheese, is called as such because it was made from the milk of “stracche” (Italian for tired) cows coming back from the alpine pastures or cows in transhumance.
In the Val Taleggio valley, stracchino is still made like it used to back in the days, by using cow’s milk of the Bruna cattle breed, which is processed while it’s still warm. As a matter of fact, after being milked, the milk is processed straight away next to the barns and does not need to be pasteurised. Stracchino di Vedeseta cheese is hence made without adding enzymes.
The cheese ages for at least 35 days, during which the rind gets its signature pinkish-white colour and a distinctive roughness. In comparison with the Taleggio cheese, the paste of Stracchino di Vedeseta cheese is less elastic and the flavour is clearly reminiscent of the pastures on which the cows graze: that’s the magic of raw milk cheeses.
Average nutrition information per 100g
Energy 1175 Kj / 248 Kcal
Fat 23.7g of which saturates 15.8g
of which sugars 0.3g
Raw cow's MILK, salt, rennet
It contains milk and lactose