{"id":92207,"date":"2025-05-12T20:24:06","date_gmt":"2025-05-12T18:24:06","guid":{"rendered":"https:\/\/visitstg2.visitbergamo.net\/oggetto\/strachitunt-pdo\/"},"modified":"2024-10-08T15:02:52","modified_gmt":"2024-10-08T13:02:52","slug":"strachitunt-pdo","status":"publish","type":"oggetto","link":"https:\/\/visit.valueservice.cloud\/pl\/oggetto\/strachitunt-pdo\/","title":{"rendered":"Strachitunt PDO"},"excerpt":{"rendered":"","protected":false},"author":0,"featured_media":92208,"template":"","categories":[1591],"tags":[],"aggr":[],"area":[],"kind":[18712],"zona":[],"class_list":["post-92207","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","category-jedzenie","kind-prodotto-tipico-pl"],"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":"

Strachitunt to ser ple\u015bniowy: ple\u015b\u0144, kt\u00f3ra w nim wyst\u0119puje, ma r\u00f3wnie\u017c ten pi\u0119kny kolor.
\nJest przodkiem gorgonzoli i nale\u017cy do rodziny stracchino; w postaci surowej pasty jest produkowany z pe\u0142nego surowego mleka krowiego z dw\u00f3ch udoj\u00f3w i dojrzewa przez co najmniej 75 dni.
\nPrzetwarzanie obejmuje perforacj\u0119 sk\u00f3rki kr\u0119gu sera, aby wpu\u015bci\u0107 tlen i umo\u017cliwi\u0107 rozw\u00f3j ple\u015bni, kt\u00f3ra nadaje mu charakterystyczne niebiesko-zielone paski: dlatego nazywa si\u0119 go serem z niebieskimi \u017cy\u0142kami (termin pochodzi od erborin, co oznacza “pietruszk\u0119” w dialekcie lombardzkim).
\nAby uzyska\u0107 znak D.O.P., Strachitunt przestrzega surowych przepis\u00f3w dotycz\u0105cych produkcji: mleko musi pochodzi\u0107 od byd\u0142a hodowanego w gospodarstwach na obszarze produkcji i nale\u017ce\u0107 do kr\u00f3w rasy Alpine Brown w co najmniej 90%; krowy musz\u0105 by\u0107 hodowane na trawie i sianie w 65%, z czego 90% musi pochodzi\u0107 z obszaru Strachitunt.
\nStosowanie kiszonki z kukurydzy oraz ca\u0142kowite lub cz\u0119\u015bciowe odt\u0142uszczanie jest zabronione. <\/p>\n","target":"_self","hero_title":"Strachitunt PDO","size":"full","seasonality":"

Jest produkowany przez ca\u0142y rok tylko w gminach Blello, Gerosa, Taleggio, Vedeseta.<\/p>\n","pairings":"

Degustacja Strachitunt au naturel to do\u015bwiadczenie, kt\u00f3rego nie mo\u017cna przegapi\u0107. W kuchni jest sk\u0142adnikiem risottos, crespelle, nadzienia ravioli, sosu mi\u0119snego i chiss\u00f6l, kulki polenty nadziewanej serem. Sk\u00f3rka ma czerwono-\u017c\u00f3\u0142ty kolor, jest pomarszczona, sucha i ma \u015blady perforacji. Smak Strachitunt r\u00f3\u017cni si\u0119 w zale\u017cno\u015bci od okresu dojrzewania: im d\u0142u\u017cej dojrzewa, tym bardziej wyczuwalny jest lekki gorzki posmak, bardzo ceniony przez koneser\u00f3w niebieskiego sera. Z drugiej strony, przy kr\u00f3tkim okresie dojrzewania dominuje s\u0142odki smak sera, kt\u00f3ry sprawia, \u017ce produkt jest bardzo delikatny. Zapach i aromat przypominaj\u0105 gotowane mleko, mas\u0142o, grzyby o wysokiej trwa\u0142o\u015bci w\u0119chowej. <\/p>\n","curiosities":"

Podr\u00f3\u017c Strachitunta jest r\u00f3wnie\u017c symboliczna.
\nNa przestrzeni wiek\u00f3w przeszed\u0142 niezwyk\u0142\u0105 drog\u0119 spo\u0142eczn\u0105: od sera “robionego z resztek” i spo\u017cywanego w rodzinach serowar\u00f3w, do rzadkiego, cenionego i poszukiwanego sera, poniewa\u017c jest dobry.
\nW rzeczywisto\u015bci powsta\u0142, aby unikn\u0105\u0107 marnowania resztek po przetworzeniu stracchino: gdy skrzep by\u0142 zbyt ma\u0142y, aby zrobi\u0107 ca\u0142y kr\u0105g, pozostawiano go zawieszonego w szmatce, czekaj\u0105c na nast\u0119pny skrzep.
\nNast\u0119pnie tworzono pi\u0119ciowarstwow\u0105 form\u0119, na przemian ze \u015bwie\u017cego twarogu i twarogu z poprzedniego dnia, umiej\u0119tnie kruszono, a nast\u0119pnie umieszczano w okr\u0105g\u0142ych formach, tak aby produkcja “dw\u00f3ch past” by\u0142a odr\u0119bna i rozpoznawalna od kwadratowego stracchino z jednej pasty.
\nDlatego te\u017c nazywa si\u0119 je strachitunt, czyli “okr\u0105g\u0142e stracchino”. 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