Le Strachitunt est un fromage bleu : les moisissures qui le traversent sont en effet de cette belle couleur.
\nAnc\u00eatre du gorgonzola, il appartient \u00e0 la famille des stracchino ; \u00e0 p\u00e2te crue, il est fabriqu\u00e9 avec du lait de vache cru entier issu de deux traites, et son affinage dure au minimum 75 jours.
\nLe traitement consiste \u00e0 perforer la cro\u00fbte de la meule pour laisser passer l’oxyg\u00e8ne et permettre le d\u00e9veloppement de moisissures qui lui donnent ses rayures bleu-vert caract\u00e9ristiques : c’est pourquoi on l’appelle fromage \u00e0 p\u00e2te persill\u00e9e (terme d\u00e9riv\u00e9 d’erborin, qui signifie “persil” en dialecte lombard).
\nLe Strachitunt est soumis \u00e0 des r\u00e8gles de production strictes pour obtenir la marque D.O.P. : le lait doit provenir de bovins \u00e9lev\u00e9s dans des fermes de l’aire de production et appartenir \u00e0 la cat\u00e9gorie des vaches brunes des Alpes pour au moins 90 % du total ; les vaches doivent \u00eatre \u00e9lev\u00e9es \u00e0 l’herbe et au foin pour 65 % du total, dont 90 % doivent provenir de l’aire de Strachitunt.
\nL’utilisation d’ensilage de ma\u00efs et l’\u00e9cr\u00e9mage total ou partiel sont interdits. <\/p>\n","target":"_self","hero_type":"images","hero_title":"Strachitunt PDO","size":"full","seasonality":"
Il est produit toute l’ann\u00e9e uniquement dans les communes de Blello, Gerosa, Taleggio et Vedeseta.<\/p>\n","pairings":"
D\u00e9guster le Strachitunt au naturel est une exp\u00e9rience \u00e0 ne pas manquer. En cuisine, elle entre dans la composition des risottos, des crespelle, des raviolis, des sauces \u00e0 la viande et du chiss\u00f6l, la boule de polenta fourr\u00e9e au fromage. La cro\u00fbte est de couleur jaune rouge\u00e2tre ; elle est rid\u00e9e et s\u00e8che et pr\u00e9sente des signes de perforation. Le go\u00fbt du Strachitunt varie en fonction de la p\u00e9riode d’affinage : plus il est affin\u00e9 longtemps, plus vous ressentirez un l\u00e9ger arri\u00e8re-go\u00fbt amer, tr\u00e8s appr\u00e9ci\u00e9 des connaisseurs de fromage bleu. En revanche, en cas d’affinage court, le go\u00fbt sucr\u00e9 du fromage pr\u00e9domine et rend le produit tr\u00e8s d\u00e9licat. L’odeur et l’ar\u00f4me vous rappelleront le lait cuit, le beurre, les champignons avec une grande persistance olfactive. <\/p>\n","curiosities":"
Le parcours du Strachitunt est \u00e9galement symbolique.
\nAu fil des si\u00e8cles, il a connu une remarquable ascension sociale : d’un fromage “fait avec les restes” et consomm\u00e9 dans les familles de fromagers, il est devenu un fromage rare, pris\u00e9 et tr\u00e8s recherch\u00e9, parce que bon.
\nEn fait, il a \u00e9t\u00e9 cr\u00e9\u00e9 pour \u00e9viter de gaspiller les restes de la transformation du stracchino : lorsque le caill\u00e9 \u00e9tait insuffisant pour faire une meule enti\u00e8re, on le laissait pendre dans un linge, en attendant le caill\u00e9 suivant.
\nOn fabriquait alors une forme \u00e0 cinq couches, en alternant le caill\u00e9 frais et celui de la veille, savamment \u00e9miett\u00e9 et plac\u00e9 ensuite dans des moules ronds, de mani\u00e8re \u00e0 ce que la production “\u00e0 deux p\u00e2tes” reste distincte et reconnaissable du stracchino carr\u00e9 \u00e0 une p\u00e2te.
\nC’est pourquoi il est appel\u00e9 strachitunt, c’est-\u00e0-dire “stracchino rond”. 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