{"id":21376,"date":"2022-07-26T14:15:50","date_gmt":"2022-07-26T12:15:50","guid":{"rendered":"https:\/\/www.foodaloo.it\/?post_type=product&p=21376"},"modified":"2024-04-06T07:51:29","modified_gmt":"2024-04-06T05:51:29","slug":"strachitunt-dop","status":"publish","type":"product","link":"https:\/\/www.foodaloo.it\/en\/shop\/strachitunt-dop\/","title":{"rendered":"Strachitunt PDO"},"content":{"rendered":"
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In\u00a0Social Dairy of Branzi Casearia 1953<\/a>\u00a0 the processing methods have remained unchanged over time, only the tools have changed in proportion to the quantities of milk that are transformed every day. This is where the Strachitunt PDO<\/strong><\/p>\n

The Social Dairy<\/strong><\/h3>\n

here is thecheesemaker's art<\/strong> which has always decided when the curd clot is ready to be broken. When the cooking is right and how to cut it, its expert hands<\/strong> they work it and then introduce the mass into the molds. It is processed here Strachitunt. <\/strong><\/span>If we were asked how the Gorgonzola DOP we know today was born, the right answer would most likely be Strachitunt DOP. Literally the meaning of the word Strachitunt<\/strong> originates from the form in which it is produced and that is "Stracchino Tondo "<\/strong><\/p>\n

Strachitunt PDO<\/strong><\/h3>\n

It has long been forgotten in oblivion. When, thanks to the willpower and tenacity of some \u201cHeroic\u201d producers\u00a0<\/strong> who believed in this product, today we can fully enjoy all the smells, flavors, aromas of this fantastic product. The type of milk used is raw whole cow's milk<\/strong>\u00a0coming from farms with at least 90% Brown cows<\/strong>. Strachitunt DOP cheese is an expression of the territory of Valtaleggio. <\/strong>Credit must certainly be given to those who took this rediscovery to heart and believed in it from the beginning.<\/p>\n

The manufacturing process<\/strong><\/h3>\n

When producing this cheese, the cheesemaker joins the layers together inside the mould. two pastas<\/strong> or curds. One produced the previous evening collected in linen cloth<\/strong> and left to drain for at least 12 hours, the other the following morning. For this reason it is defined \u00a0two-paste cheese. <\/strong>The two curds<\/strong>, unlike cheeses produced with a single curd, do not blend perfectly. Sometimes creating the vision, once the form is opened, of multiple distinct layers with irregular air spaces.<\/p>\n

After a few days the shape becomes \u201cagate<\/strong>\u201d. To do this, copper tips are used, thus allowing molds and yeasts to develop, creating a \u201cmarbling<\/strong>\u201d original without the addition of Pennicillum. This natural process leads to different degrees of blue veining. Which absolutely do not affect the sensory traits of the product but, on the contrary, attest to the peculiar and original characteristic of this dairy excellence.\u00a0<\/strong><\/p>\n

Features<\/strong><\/h3>\n

For those who love blue cheeses, it will be a confirmation of quality while. For those who are new to tasting this type, it will undoubtedly be a sweet surprise<\/strong> discover the \u201cdelicacy\u201d of Strachitunt.<\/p>\n

It is a cheese that lends itself to various uses in the kitchen, eaten alone to fully appreciate its sensory characteristics. Excellent for preparing risottos<\/strong>, with raw celery sticks for a tasty appetizer as well as with chestnuts<\/strong> to season gnocchi, placed in slices on the boiled potato<\/strong> or with puree.<\/p>\n

When tasting, the cheese has a thin, wrinkled rind that can sometimes be bloomy. The under-rind is thin. The color can vary from yellowish to gray depending on maturation.<\/p>\n

The tasting<\/strong><\/h3>\n

It has a convex side. It has a compact paste with an ivory yellow color, the presence of blue-green streaks typical of the blue veining can vary, it is possible to notice the typical agatures. On the nose you can perceive medium yeast odors, fresh yogurt<\/strong> and medium milk while in the mouth medium sweetness appears followed by medium flavour as well as a taste of dried fruit<\/strong> like hazelnuts and walnuts. No stickiness on the palate, good solubility and medium-high persistence.<\/p>\n

Try it with:<\/strong><\/h3>\n

It lends itself well as \u201cmeditation\u201d cheese<\/strong> it can be combined with fresh fruit<\/strong> such as pears, pineapple, kiwi. Cut into cubes together with white celery<\/strong> and raw red peppers for a tasty aperitif, placed on a slightly warmed crouton.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Strachitunt PDO product sheet<\/strong>: Territory Valtaleggio production area.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Denomination: STRACHITUNT DOP<\/td>\n<\/tr>\n
Type of cheese<\/td>\nRaw and whole milk vaccine<\/td>\n<\/tr>\n
Form<\/td>\nroundabout<\/p>\n

Flat faces where the slight furrows left by the support surfaces used in the ripening phase are evident<\/p>\n

Shapes of about 6 kg<\/p>\n

 <\/p>\n

Description\u00a0<\/span>Two-paste blue cheese, produced in large quantities in Val Taleggio at the end of the 19th century.<\/span><\/p>\n

Made with raw and whole MILK by mixing the evening curd with that of the following morning.<\/span><\/td>\n<\/tr>\n

Weight:<\/em><\/td>\n<\/tr>\n
Curiosity:<\/em><\/td>\n<\/tr>\n
Note<\/em><\/td>\n<\/tr>\n
Pasta texture<\/td>\nPasta:\u00a0<\/span>compact but with creamy streaks, melt into the subcrust
\nand with soft bluish green streaks.<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Paste color:<\/em><\/td>\nivory yellow with soft bluish green streaks<\/td>\n<\/td>\n<\/tr>\n
Consistency:<\/em><\/td>\nCompact paste table cheese creamier towards\u00a0<\/span>the crust is drier in the central part.<\/td>\n<\/td>\n<\/tr>\n
Barefoot:<\/em><\/td>\nconvex<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Crust<\/td>\nWrinkled fine rind can sometimes be flowered. Not edible<\/td>\n<\/td>\n<\/tr>\n
Features<\/td>\nPronounced, slightly spicy flavor.<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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For tasting:<\/strong><\/div>\n
<\/div>\n
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View\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><\/strong>pale yellow paste with thin veins of the marbling, tending to green.<\/span><\/div>\n
Smell:\u00a0<\/strong> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Smells of medium yeast, fresh yogurt and medium milk.<\/div>\n
Taste\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><\/strong><\/strong><\/strong>For those who love blue cheese it will be a confirmation of quality while, for those who approach the tasting of this type, it will undoubtedly be a sweet surprise to discover the "delicacy" of Strachitunt PDO.<\/div>\n
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Tasting suggestions\u00a0<\/span><\/strong><\/strong>cheese that lends itself to various uses in the kitchen, eaten alone to fully appreciate its sensorial characteristics or combining it with pears<\/strong> for a tasty risotto, with raw celery ribs for a tasty appetizer as well as together with chestnuts to season gnocchi, placed in slices on boiled potatoes or with mashed potatoes.<\/p>\n

Excellent in the kitchen with polenta and corn<\/strong> and chestnut, combined with boiled vegetables for excellent cupcakes<\/strong> or simply chopped on top of boiled potatoes.<\/p>\n

Wines in combination<\/strong>: Passiti<\/a>, Verdicchio<\/a>, Chardonnay-Gewurztraminer.<\/p>\n

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 <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\u00a0 \u00a0 <\/span><\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Strachitunt PDO<\/strong><\/p>\n

p<\/span>typical product Cheese Strachitunt PDO<\/em> is an expression of the territory of Valtaleggio<\/strong>, <\/em>cheese of great value<\/strong> produced exclusively in Val Taleggio, in the municipalities of Taleggio, Vedeseta, Gerosa and Blello, in the province of Bergamo. The \u201crecovered\u201d cheese with two pastes<\/strong>, produced at raw whole cow's milk<\/strong>. A rediscovered<\/strong> of a cheese from the past, a small one Italian treasure<\/strong>!<\/p>\n

Try it to season them gnocchi, <\/strong>to accompany the puree, <\/strong>accompany him to fresh fruit.<\/strong><\/p>\n

Available in packs of about 250 g<\/p>\n

(being a cut product, the weight can have a small variation)<\/p>\n

 <\/p>\n

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