To look forward is to look back!
Stracchino all'antica.
With new cheeses constantly flooding through our doors, we often forget to highlight the classics. No better example than Stracchino all’antica.
A nucleus for so many of Italy’s coveted cheeses, Stracchino’s roots seem to have been forgotten. The name is now associated with the mass produced cream cheese, that is fantastic to spread on your morning toast, but offers little character. However, this has sparked a movement to revive the old, original Stracchino recipes, dating back to 1200. To create and present raw milk cheeses that have life, character and history.
Stracchino all’antica likens itself to Taleggio, but in fact, it was made hundreds of years before the now infamous washed rind. While it is produced in the same region, the Brembana Valley, Stracchino all’antica is produced on a much smaller, artisanal scale. The result is a cheese with a rustic rind that protects a rich and complex paste. But while they appear wild, the cheeses are consistently on point in terms of taste, texture and durability. A testament to, “doing things the old way”.
The applications for Stracchino all’anitca are endless. Fresh spring omelettes? Check. Toasties? Check. Above all, Stracchino all’antica is a table cheese. To be enjoyed in all its traditional glory.
Cheers,
Jakob
