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Fermentation Atlas

Cheese from Italy, Lombardia

Strachet

Made in 5 steps over 16 days – 17 days. The longest step, ripen, takes up to 15 days (ONAF).

Key numbers
Main stepup to 15 daysReported[onaf][onaf-sheet][pat-sheet]Ripen
Temperature36–38 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cow milk, raw; whole single fresh milking, or two milkings with the first lightly skimmed

Total time across the recorded steps: 16 days – 17 days

Start
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What changes: Raw whole cow milk goes into the vat

Step 1 of 5
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

C, raw; whole single fresh milking, or two milkings with the first lightly skimmed

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

An 'anomalous' stracchino that may use part-skimmed milk; once alpine-only, now year-round in the valley floor too.

Rind
Clean or with moulds

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Strachet' (id 1037)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Lombardia PAT sheetgov