TENDER AND MILKY WITH A HINT OF ACIDITY, STRACCHINO HITS ALL THE RIGHT NOTES FOR EASY COOKING
Incredibly versatile stracchino tastes as if cream cheese and Brie had a baby. This rindless, spreadable cheese has a light, tangy bite and fatty mouthfeel, making it easily adaptable in a variety of recipes ranging from breakfast to dinner sides and everything in between. The cheese is named after the Italian word “stracca” (which translates to tired), describing the old and tired cows that originally produced the milk used to make stracchino. While already popular in Italy, this cheese’s buzz is just beginning stateside, with a few US makers introducing it to American palates, including BelGioioso’s version: Crescenza-Stracchino. While applications are endless, here are five variations perfect for sprucing up a spring gathering.
The Ultimate Stracchino-Stuffed French Toast
Indulge in this ultimate breakfast treat combining all your favorite breakfast staples: whipped cream, zesty cranberries, cinnamon sugar, and your new favorite, stracchino cheese.
Flaky Rolls with Olives and Stracchino Cheese
Nothing says comfort like these steamy, cheesy, flaky rolls freshly plucked from a bread basket at your dinner table. While parsley and olives add a punch of briny flavor, feel free to replace with alternatives such as chopped peaches or ground sausage.
Cheesy Arancini with Pomodoro Sauce
Stracchino gives these arancini a more gooey texture (queue the perfect cheese pull), and thyme adds peppery-sweet balance to this fried Italian staple.
Potato Gratin with Stracchino Cheese
This simple, hearty dish just may replace your main. Lightly seasoned with nutmeg and thyme, this recipe truly highlights the milky tang of stracchino cheese.
Quiche with Roasted Red Pepper, Broccolini, and Stracchino Cheese
Quiche is the perfect all-in-one-meal for breakfast, lunch, or dinner. Since broccolini is milder and sweeter than broccoli, it won’t overpower the dish, plus the sweet sliced red pepper adds brightness.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
