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A cow's milk cheese, typical of Northern Italy, it is eaten very young. It has a very soft, creamy texture with a sweet and delicate flavour. The name of the cheese derived from the Lombard adjective "Stracco", which means "tired". It is said that the milk is produced by tired cows coming down from the mountain pastures in Autumn, the milk being richer in fat and more acidic. These qualities were discovered, according to legend, in the milk of cows which were moved seasonally up and down the alps to different pastures.


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  • Ingredients

    Cow's Milk, Salt, Rennet

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