Parks.it Homepage
 

Stracchino of Fonteno Hills

Historical or traditional information: The name of the cheese derives from the fact that it was obtained from the milk of tired (in dialect stracche) cows, recently come down from the summer pastures.

Production area: Municipality of Fonteno and surroundings of Solto Collina and Riva di Solto (BG)

Product features: Cheese weighting about 1.5 kg, produced with fresh and skimmed cow's milk

Processing, conservation, and maturation methods: Coagulation at 32-35°C in 35-40 minutes, curd breaking, heating from 36°C, settling for 10 minutes, extraction, draining, maturation, and salting in pickle or dry.

Specific material and tools used: Traditional copper pot, classical materials (thermometer, fork to break the curd…), etc.

Description of the processing, conservation, and maturation premises: In cheese storage rooms (called silter) or in the basement of ancient rural buildings.

Stracchino of Colli di Fonteno
Stracchino of Colli di Fonteno
The Producers
Typology: Agricultural Holdings
Locality: Adrara San Rocco (BG)
Typology: Agricultural Holdings
Locality: Sovere (BG)
Typology: Others
Locality: Costa Volpino (BG)
Typology: Agricultural Holdings
Locality: Costa Volpino (BG)
Typology: Agricultural Holdings
Locality: Costa Volpino (BG)
Typology: Others
Locality: Bergamo (BG)
share-stampashare-mailQR Codeshare-facebookshare-twitter
© 2024 - Comunità Montana dei Laghi Bergamaschi