Stracchino cheese
Made from whole or partially skimmed milk, stracchino is served!
In Vilmaggiore, a small hamlet in the municipality of Vilminore di Scalve, at the Latteria Sociale Montana di Scalve, two types of stracchino are produced: Fior di Scalve and Gleno. Both are made from cow’s milk—whole milk for the former and partially skimmed milk for the latter. The milk used for production comes exclusively from farms in Val di Scalve and is produced by cows that feed almost entirely on hay.
The Gleno stracchino has a characteristic triangular shape and is classified as a semi-hard, semi-cooked cheese.
Fior di Scalve has a square, brick-like shape, with an average weight of about 1.4 kg. Its texture is very creamy, making it excellent when melted over polenta, suitable also for enriching risottos, or simply served as an after-meal cheese.
