Stracchino all'Antica delle Valli Orobiche Slow Food Presidium

At the Latteria Sociale di Branzi Casearia 1953 the processing methods have remained unchanged over time, only the equipment has changed in proportion to the quantities of milk transformed here every day. This is where Stracchino all'Antica delle Valli Orobiche Presidio Slow Food is born

The Latteria Sociale

 here it is the cheesemaker's art that has always decided when the curd is ready to be broken. When the cooking is right and how to cut it, his expert hands work it before placing the mass into the moulds. This is where Stracchino all'Antica from the Valli Orobiche is made.

During the Transumanza (transhumance) of cattle heading to the Alpine pastures, the animals faced uncommon hardships. Meanwhile the shepherds did not have the usual âtoolsâ used in the dairy for cheese production. This all led to, at that moment, the production of a cheese that was quick to prepare and which took the name Stracchino from the dialect term âstracchâ meaning tired, weary. It was made at the end of summer, precisely with the milk of the animals tired from the long journey from the high-altitude pastures.

Stracchino all'Antica delle Valli Orobiche Presidio Slow Food

With the Stracchino allâAntica cheese, the aim was to bring back appreciation for a production that revives the aromas and flavours of the dairy tradition so well established over time. It is made using raw whole cow's milk. Unlike other stracchino cheeses such as Taleggio, the allâAntica version has a thicker rind, does not undergo the typical âwashed rindâ treatment, and any âbloomingâ is of natural origin, obtained during the ripening period. The production areas are the Valli Brembana-Taleggio-Serina-Imagna. When tasted, it presents itself with a typical square shape, with flat faces where the light grooves left by the resting surfaces used during ripening are visible; the surface has a slightly pink and thin rind and a straight heel.