{"id":85372,"date":"2025-05-12T20:24:06","date_gmt":"2025-05-12T18:24:06","guid":{"rendered":"https:\/\/visitstg2.visitbergamo.net\/oggetto\/strachitunt-pdo\/"},"modified":"2024-10-08T15:02:50","modified_gmt":"2024-10-08T13:02:50","slug":"strachitunt-pdo","status":"publish","type":"oggetto","link":"https:\/\/visit.valueservice.cloud\/es\/oggetto\/strachitunt-pdo\/","title":{"rendered":"Strachitunt PDO"},"excerpt":{"rendered":"","protected":false},"author":0,"featured_media":66889,"template":"","categories":[857],"tags":[],"aggr":[],"area":[],"kind":[18710],"zona":[],"class_list":["post-85372","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","category-comer","kind-prodotto-tipico-es"],"acf":{"iu_shortprice":"","button_icon":"none","function":"link","latitude":"","longitude":"","startingprice":"","gpxmap":"","iu_addr_postalcode":"","iu_addr_city":"","iu_phone":"","iu_cell":"","iu_email":"","id_visit_manza":"","iu_motor_accessibility":"","iu_visual_accessibility":"notsure","iu_auditory_accessibility":"notsure","iu_cognitive_accessibility":"notsure","id_east":"5201753","id_ristora":"","description":"<p>El strachitunt es un queso azul: de hecho, los mohos que lo atraviesan son tambi\u00e9n de este hermoso color.<br \/>\nEs el antepasado del gorgonzola y pertenece a la familia de los stracchinos; de pasta cruda, se produce con leche entera de vaca cruda de dos orde\u00f1os, y se madura durante un m\u00ednimo de 75 d\u00edas.<br \/>\nEl procesado consiste en perforar la corteza de la rueda de queso para que entre ox\u00edgeno y se desarrolle moho, lo que le da sus caracter\u00edsticas rayas azul-verdosas: por eso se llama queso de vetas azules (t\u00e9rmino derivado de erborin, que significa &#8220;perejil&#8221; en dialecto lombardo).<br \/>\nEl Strachitunt sigue unas estrictas normas de producci\u00f3n para obtener la marca D.O.P.: la leche debe proceder de vacas criadas en granjas de la zona de producci\u00f3n y pertenecer a la raza Pardo Alpina al menos en un 90% del total; las vacas deben criarse con hierba y heno en un 65% del total, de los cuales el 90% debe proceder de la zona de Strachitunt.<br \/>\nEst\u00e1 prohibido el uso de ensilado de ma\u00edz y el desnatado total o parcial.    <\/p>\n","target":"_self","hero_title":"Strachitunt PDO","size":"full","seasonality":"<p>S\u00f3lo se produce durante todo el a\u00f1o en los municipios de Blello, Gerosa, Taleggio y Vedeseta.<\/p>\n","pairings":"<p>Degustar Strachitunt al natural es una experiencia que no te puedes perder. En la cocina, es ingrediente de risottos, crespelle, relleno de raviolis, salsa de carne y chiss\u00f6l, la bola de polenta rellena de queso. La corteza es de color amarillo rojizo; est\u00e1 arrugada y seca y presenta signos de perforaciones. El sabor del Strachitunt var\u00eda seg\u00fan el periodo de maduraci\u00f3n: cuanto m\u00e1s tiempo pase, m\u00e1s sentir\u00e1s un ligero regusto amargo, muy apreciado por los entendidos en quesos azules. Con tiempos de maduraci\u00f3n cortos, en cambio, predomina el sabor dulce del queso y hace que el producto sea muy delicado. El olor y el aroma te recordar\u00e1n a leche cocida, mantequilla, setas, con una gran persistencia olfativa.  <\/p>\n","curiosities":"<p>El viaje del Strachitunt tambi\u00e9n es simb\u00f3lico.<br \/>\nA lo largo de los siglos, ha experimentado un notable ascenso social: de ser un queso &#8220;hecho con sobras&#8221; y consumido en las familias de los queseros, a un queso raro, apreciado y muy buscado, porque es bueno.<br \/>\nDe hecho, se cre\u00f3 para no desperdiciar las sobras de la elaboraci\u00f3n del stracchino: cuando la cuajada era demasiado poca para hacer una rueda entera, se dejaba colgada en un pa\u00f1o, a la espera de la siguiente cuajada.<br \/>\nEntonces se hac\u00eda una forma de cinco capas, alternando la cuajada fresca con la del d\u00eda anterior, se desmenuzaba h\u00e1bilmente y se colocaba en moldes redondos, para que la producci\u00f3n de &#8220;dos pastas&#8221; fuera distinta y reconocible del stracchino cuadrado de una sola pasta.<br \/>\nPor eso se llama strachitunt, es decir, &#8220;stracchino redondo&#8221;. 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