Crescenza-Stracchino is a fresh rindless cheese made from whole cow's milk. It has a mild, milky flavor with a hint of tartness and a soft, creamy and spreadable texture. Originating in the Lombardy and Romagna regions of Italy, Crescenza-Stracchino was traditionally made only during the autumn and winter months as the cows descended from the pastures of these mountainous regions. The physical exertion of the cows increased the butterfat content of the milk, and the cooler temperatures were necessary for preserving the freshness of the cheese. In fact, the name Stracchino alludes to the tired (or “stracca”) cows after they travel up and down the mountains. Today, with digitally controlled temperature and humidity cooling, this cheese can be produced year round.
The texture is soft and creamy with a uniform consistency and it spreads and melts easily.
The taste is best explained as a cross between a fresh buttermilk and a mild brie. The buttermilk flavor is a key player, and the texture stays almost liquid, but the mild brie flavor mellows the acidity and makes for a very refreshing cheese.
Spread Crescenza-Stracchino on toasted bread, sprinkle with herbs and drizzle with olive oil.
Roll focaccia dough out very thin and layer pieces of Crescenza-Stracchino on the bottom layer, cover with the top dough layer and sprinkle with sea salt. Bake in a very hot oven for 15 minutes until cheese is melted and dough is crisp.
For a delightful breakfast trio or snack, serve slices of BelGioioso Crescenza-Stracchino with fresh berries and bread.
Goes Well With
Cabernet Sauvignon, Chianti, Merlot, Red Zinfandel, Beaujolais, ciders and fruit beers, whole grain or wheat breads and crackers, water crackers, butter crackers, poultry, pork, vegetables, pears, nuts.