Description
The “Stracco” is a spreadable creamy cheese that can be produced with cow milk or sheep milk. The curd is cut twice, after the first cut, the curd is left to rest for 15-20 minutes so that the whey is separated from the mass. After the second cut, the curd is deposited in the specific moulds. It doesn’t get
“stewed” and its pH is being checked many times over the next hour.
It appears creamy and without a crust. The product is very versatile in the kitchen, to eat it “au naturel” or seasoned with oil, salt and fresh tomatoes.
Innovative for creative starters and also for quick snacks. Works as well as ingredient of delicious sweet or savoury recipes.
