Strachitunt DOP

At the Latteria Sociale di Branzi Casearia 1953 the production methods have remained unchanged over time, only the equipment has changed in proportion to the quantities of milk processed here every day this is where Strachitunt DOP is born

The Latteria Sociale

here it is the art of the cheesemaker that has always decided when the curd coagulum 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 Strachitunt is crafted. If we were asked how the Gorgonzola DOP we know today came to be, the correct answer would most likely be: from Strachitunt DOP. Literally, the meaning of the word Strachitunt derives from the shape in which it is produced, that is âround Stracchinoâ

Strachitunt DOP

It was long forgotten into oblivion. Thanks to the willpower and tenacity of some âheroicâ producers who believed in this product, today we can fully enjoy all the aromas, flavours, and scents of this fantastic product. The type of milk used is raw whole cow's milk from farms with at least 90% Bruna breed cows. Strachitunt DOP cheese is an expression of the Valtaleggio territory. Credit must certainly go to those who took this rediscovery to heart and believed in it from the very beginning.

The production process

In making this cheese, the cheesemaker layers two curds or pastes inside the mould. One is produced the evening before, collected in a linen cloth and left to drain for at least 12 hours, the other the following morning. For this reason it is defined as a  two-curd cheese. The two curds, unlike cheeses made with a single curd, do not blend perfectly together. Sometimes creating the sight, once the wheel is cut open, of several distinct layers with irregular pockets of air. After a few days the wheel is âneedledâ. This is done using copper points, allowing moulds and yeasts to develop, creating an original âmarblingâ without the addition of Penicillium. This natural process leads to varying degrees of marbling. These do not in any way affect the sensory qualities of the product but, on the contrary, attest to the peculiar and original character of this dairy excellence.Â

Characteristics

For lovers of blue cheeses it will be a confirmation of quality, while for those approaching this type of cheese for the first time, it will undoubtedly be a pleasant surprise to discover the âdelicacyâ of Strachitunt. It is a cheese suited to various uses in the kitchen, enjoyed on its own to fully appreciate its sensory characteristics. Excellent for preparing risottos, with raw celery stalks for a delicious starter, as well as with chestnuts to dress gnocchi, laid in slices over boiled potatoes or with mashed potatoes. When tasted, the cheese has a thin, wrinkled rind that can sometimes be bloomy. The layer beneath the rind is thin. The colour can vary from yellowish to grey depending on ageing.

Tasting notes

It has a convex heel. The paste is compact with an ivory-yellow colour; the presence of blue-green streaks typical of the marbling may vary, and the typical needling marks can be noticed. On the nose there are medium yeast aromas, fresh yogurt and medium milk notes, while on the palate a medium sweetness appears followed by medium savouriness, along with a nut flavour such as hazelnuts and walnuts. No stickiness on the palate, good solubility and medium-high persistence.

Try it with:

It works well as a âmeditationâ cheese and can be paired with fresh fruit such as pears, pineapple, kiwi. Cut into cubes together with white celery and raw red peppers for a delicious aperitif, or laid over a lightly warmed slice of bread.