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Stracchino (Italian: [strakˈkiːno]), [1] also known as crescenza (Italian: [kreʃˈʃɛntsa]), is a type of Italian cow's-milk cheese, typical of Lombardy, [2] Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and has a very soft, creamy texture and normally a mild, slightly acidic flavour. It is normally square in shape.
The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is formed into square blocks [2] and set on wood shelves in chambers, sometimes in caves as per tradition, and matures within six to ten weeks. It is washed once a week with a seawater sponge to prevent mould growth ...
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Cacio figurato – a type of pasta filata cheese manufactured in Sicily, Italy made from cow's milk. Caciocavallo – is a type of pasta filata cheese made out of sheep's or cow's milk. [5] It is produced throughout Southern Italy, [5] particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a tear-drop, it is similar in ...
Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of pasta filata ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula.
Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cow's milk cheese.It can also be made from other milk, but that is less common. It is a pasta filata (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactose to lactic acid.