Meaning "round Stracchino," Strachitund is made in Lombardy, in northern Italy.
During the 1970's production of Strachitund almost disappeared from the Val Brembana. However, due to the persistence of a single cheesemaker, traditional Strachitund is finding favor once more. Fresh milk from the local Bruno Alpina cows is mixed with curd from the previous evening's cheese production, adding complexity to this earthy cheese.
After 40 days of maturation, cheeses are lightly pierced to allow the subtle blue veining to develop. Aging lasts a minimum of two months.
Rich, dense, meaty and incredibly complex, this cheese is a favorite of many. Intensely earthy, musty flavors are balanced by smooth, lactic notes that provide a pleasant, lengthy finish.
The light presence of blue veins is almost an adjunct to the flavor of walnuts, earth and wet leaves.