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Cheese from Italy, Veneto, province of Verona
Stracon is a semi-cooked, semi-hard summer cheese from the alpine pastures of the Verona mountains. Raw whole milk from a single milking is set with calf rennet at 37 °C, the curd is broken and semi-cooked at 45–48 °C, and the wheels ripen 50–60 days in cool, very humid rooms.
| Raw whole cow milk from one milking | Mostly from Brown Swiss cows on alpine pasture; with natural or induced acidity[onaf-sheet] |
| Calf rennet, liquid or powder | [onaf-sheet] |
| Salt | Rubbed on dry or as a brine bath[onaf-sheet] |
Total time across the recorded steps: 50 days – 2 months
What changes: Starting material: raw whole milk from one milking, warmed in the cauldron
Output: raw whole milk at setting temperature.
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
Stracon is a semi-cooked, semi-hard summer cheese from the alpine pastures of the Verona mountains. Raw whole milk from a single milking is set with calf rennet at 37 °C, the curd is broken and semi-cooked at 45–48 °C, and the wheels ripen 50–60 days in cool, very humid rooms. Made in 7 steps over 50 days – 2 months. The longest step, ripen, takes 50 days – 2 months (ONAF (national organisation of cheese tasters)).
| Main step | 50 days – 2 monthsReported[onaf-sheet][veneto-atlante] | Ripen |
|---|---|---|
| Temperature | 37 °CReported[onaf-sheet][veneto-atlante] | Set with calf rennet |
It is a summer alpine cheese made from a single milking of raw milk, semi-cooked at 45–48 °C and ripened about 50–60 days.
The cheese is made from raw milk and ripened only 50–60 days. Keep it in the fridge. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
In Verona dialect the name means 'very tired', said of milk from cows on transhumance. Cheese made along the way was put in sacks or wicker baskets, with the whey draining onto the backs of pack animals. The name later passed to cheese from the high pastures, where cows walked far each day. Monastery account books in the State Archive of Verona show that this old type of cheese was given as payment for pasture rents.
