Stracchino has its roots in the rich cheesemaking tradition of the Po Valley and is primarily produced in Lombardy, where the favourable climate and abundant vegetation create ideal conditions for livestock and dairy production. The term "stracchino" comes from the old Lombard word “stracch,” meaning “tired,” referring to cows returning from alpine pastures in autumn, whose milk acquired unique qualities ideal for making this cheese. Whole cow's milk, carefully selected from nearby farms, is essential to producing Stracchino. This proximity ensures the freshness and quality of the raw material and supports a short supply chain. The production follows traditional methods—from coagulating the milk at a controlled temperature to cutting the curd and letting it rest, which gives the cheese its soft, creamy texture. Natural lactic fermentation and a brief ageing period enhance the cheese's delicate flavour and unmistakable spreadable texture. Our approach reflects a commitment to preserving cheesemaking traditions, while promoting sustainability and respect for the surrounding territory, delivering a product of exceptional quality and authenticity.

Register to download more information about Arrigoni products.