Strachitunt DOP
Strachitunt
A two-curd raw-milk cow cheese from the Val Taleggio, aged at least 75 days and often veined with blue. It is the ancestor of Gorgonzola's technique, made by layering two curds of different ages so cavities form for the mould to colonise.
Designation
- Certification
- DOP
- Category
- Cheeses
- Registered
- 2014 (Reg. UE n. 244 del 07.03.14)
Where it is made
The Val Taleggio, province of Bergamo.
How it is made
Ripening starts from the outside in, driven by the surface microflora. After about the first 30 days the wheel is pierced, letting the ambient microflora work through the interior and develop the veining.