Strachitunt PDO Cheese

Strachitunt is a blue cheese because of the color of the molds that form its distinctive vening. It is an ancestor of gorgonzola cheese and belongs to the large stracchini family. A raw milk cheese, it is made from cow’s raw whole milk obtained from two milkings. The seasoning process spans at least 75 days. During the processing, the rind must be pierced to let oxygen in and thus allow the formation of molds. This brings about the very recognizable greenish-blue patterns owing to which Strachinunt is called a “blue cheese” (or “erborinato” in Italian, from the word “erborin” which means “parsley” in the Lombard dialect). The production process of Strachitunt abides by strict regulations in order to receive the PDO status. For instance, the milk must come from cows reared in farms located within the specified production area, and at least 90% of them must belong to the Braunvieh breed. The cow’s diet must consist of at least 65% grass and hay, 90% coming from the Strachitunt area. The use of corn silages and total or partial skimming are forbidden.

Treat yourself to a bite of Strachitunt. If you don’t, you’ll never know what you’re missing! You can also use it as an ingredient for risotto, crespelle (similar to crepes), or to prepare fillings for ravioli, sauces for meat recipes and chissöl (polenta balls stuffed with cheese). The reddish-yellow rind is rough and dry, showing the signs of the piercings. Strachitunt tastes differently depending on the duration of the seasoning process it underwent. The longer it is, the stronger the slightly bitter aftertaste becomes, which is much appreciated by blue cheese connoisseurs. The shorter the seasoning, the sweeter the taste, which makes this variety of Strachitunt a very delicate product. The aroma is reminiscent of boiled milk, butter, mushrooms with a strong flavor and persistent smell.

The Strachitunt’s also made a symbolic journey. Over the centuries, it has really climbed the social ladder: thanks to its delicious taste, it has risen from a cheese “made from leftovers” and only eaten by the cheese-makers and their families, to a rare, renowned and highly sought product. Strachitunt was originally created to avoid waste in the processing of stracchino cheese. When there wasn’t enough curd to make a whole wheel, it was left hanging in a cloth wrap, waiting for the next curd. A five-layer wheel was then formed, alternating the fresh curd with the one from the previous day, skillfully crumbled and then put into round molds in order to set the “double curd” cheese apart from the traditional square stracchini. This is why this cheese is called “Strachitunt”, which means “round stracchino”.