Cow’s-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria.
It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour.
Stracchino cheese is quite versatile because of its delicate, fresh flavor.
The texture is creamy and you can have it as a fresh snack spreaded on bread and crackers
You can add it to a risotto for a light creaminess, you can use it in a piadina with speck and radicchio and you can use it to fill a tart or a cheesecake
You can also prepare delicious finger foods with stracchino and vegetables like celery, escarole or radishes