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Cheese from Italy, Lombardia
Stracchino della Valsassina is a square, soft, raw-milk cow cheese made from milk still warm from milking. The curd is set with calf rennet, cut to hazelnut size, drained in cloths in square moulds and dry-salted over several weeks. As it ripens for 30–60 days at 6–10 °C, the paste under the rind turns almost liquid while the centre stays chalky.
| Raw whole cow milk, just milked | Worked warm, with no heating; at most 100–150 kg per copper cauldron[lombardia-pat][onaf-sheet] |
| Liquid calf rennet (strength 1:10,000)20–40 ml per 50 L of milk | [onaf-sheet] |
| Salt | Dry salt, then rubs with salt water[lombardia-pat][onaf-sheet] |
Total time across the recorded steps: 32 days – 2.1 months
What changes: Calf rennet goes into milk still warm from the cow, at 32–34 °C
Output: rennet curd.
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
Stracchino della Valsassina is a square, soft, raw-milk cow cheese made from milk still warm from milking. The curd is set with calf rennet, cut to hazelnut size, drained in cloths in square moulds and dry-salted over several weeks. As it ripens for 30–60 days at 6–10 °C, the paste under the rind turns almost liquid while the centre stays chalky. Made in 5 steps over 32 days – 2.1 months. The longest step, rub with salt water and ripen, takes 30 days – 2 months (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 6–10 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Native lactic flora of the raw milk, whose lipolysis drives the ripening aroma does most of the fermenting.
| Main step | 30 days – 2 monthsReported[onaf-sheet] | Rub with salt water and ripen |
|---|---|---|
| Temperature | 6–10 °CReported[onaf-sheet] | Rub with salt water and ripen |
It is the old "square stracchino of Milan". The milk is never heated; it is set while still warm from milking, and the rind is rubbed with salt water as it ripens.
Made from raw milk; the rind is rubbed with salt water to keep moulds down. 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
The Lombardy sheet says production in Valsassina seems to have begun around the 10th–11th century, when the cheese was known simply as stracchino, or the square stracchino of Milan.
