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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 ...
A semi-hard cheese made from cow's milk. It has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds. Molbo: Mols: A semi-hard cow's milk cheese made in the region of Mols. It is very similar to Edam, with a ...
Nutrition: (Per 1 Ounce Serving): Calories: 110 Fat: 9 g (Saturated Fat: 6 g) Sodium: 210 mg Carbs: 0 g Protein: 7 g. Imported from Holland, this pasteurized cow's milk cheese weighs in at over ...
The pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia, in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg (3.3 and 5.5 lb), in a pear-like shape, ball or balloon ( pallone ), and was traditionally produced in the area of the city of Gravina , in the Murgia ...
Any of these could be made with cow, goat or sheep milk. ... Large or very large wheels or blocks of soft cheese (triple-crème Saint Angel, for example) can be cut into substantial wedges and ...
Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to crescenza, although the paste (white in color) is less consistent due to the high water content. [2] It is made of pasteurized or raw milk, and is extremely soft, creamy, and spreadable.