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.
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