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Cheese from Italy, Lombardia
Stracchino della Valsassina is a square, soft, raw-milk cow cheese made from milk still warm from milking. The curd is set with calf rennet, cut to hazelnut size, drained in cloths in square moulds and dry-salted over several weeks. As it ripens for 30–60 days at 6–10 °C, the paste under the rind turns almost liquid while the centre stays chalky. Made in 5 steps over 32 days – 2.1 months. The longest step, rub with salt water and ripen, takes 30 days – 2 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 6–10 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Native lactic flora of the raw milk, whose lipolysis drives the ripening aroma does most of the fermenting.
| Main step | 30 days – 2 monthsReported[onaf-sheet] | Rub with salt water and ripen |
|---|---|---|
| Temperature | 6–10 °CReported[onaf-sheet] | Rub with salt water and ripen |
| Raw whole cow milk, just milked · Worked warm, with no heating; at most 100–150 kg per copper cauldron[lombardia-pat][onaf-sheet] | |
| 20–40 ml per 50 L of milk | Liquid calf rennet (strength 1:10,000)[onaf-sheet] |
| Salt · Dry salt, then rubs with salt water[lombardia-pat][onaf-sheet] | |
| No starter · Ripening relies on the milk's own lactic flora[onaf-sheet] | |
| Starter | none; native milk flora |
Total time across the recorded steps: 32 days – 2.1 months
What changes: Calf rennet goes into milk still warm from the cow, at 32–34 °C
Output: rennet curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
It is the old "square stracchino of Milan". The milk is never heated; it is set while still warm from milking, and the rind is rubbed with salt water as it ripens.
Made from raw milk; the rind is rubbed with salt water to keep moulds down.
Every number is labelled with how it is known. How this atlas is made
The Lombardy sheet dates it to about the 10th–11th century, when it was known simply as stracchino, or the square stracchino of Milan.
