Stracchino cheese
A fresh cheese made with uncooked cow’s milk originally from the Po Valley. It is commonly named “crescenza”, from the Latin word “crescentia” – which means grow – because if kept in a warm place it tends to increase in size just like rising bread.
| TYPICAL NUTRITIONAL VALUES (in 100 g of product) | |
|---|---|
| Energetic value (Kcal) | 1086 kJ / 262 Kcal |
| Fat(g) | 21,1 g |
| Of which Saturates (g) | 15,1 g |
| Carbohydrate (g) | 3 g |
| Of which Sugars (g) | 3 g |
| Protein (g) | 15,0 g |
| Salt (g) | 1,7 g |
FEATURES
Production zone
Mainly Lombardy, but also Piedmont, Veneto and Emilia.
Production period
All year
Ingredients
Pasteurized cow’s milk, salt, rennet.
Flavor
Delicate, sweet, with a charateristic smell of milk.
Rind
Absent.
Consistency
Homogeneous, compact, white in colour, melts in the mouth.
SIZES
1000 gr.
250 gr.
165 gr.
100 gr.
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