Stracciatella

Stracciatella

Stracciatella is made with an extraordinary meeting of stringy paste similar to that of ‘fiordilatte’ with cream mixed small off cuts (called ‘lucini’) of mozzarella.

Organoleptic characteristics

Aspect and texture

white stringy paste, pure semi-liquid cream

Taste

fresh, milky with traces of cream and slightly acidic milk

Serving suggestions

white wines and lagers. Red tomato preserve. Ciabatta bread, pasta without sauces

Technical characteristics

Milk

full fat, pasteurized + cream, cow’s milk

Production method

artisanal

Paste

stringy

Salting

in paste

Ripening

absent

Production period

throughout the year

Fats

60 % F-Dm

Weight

250 gr - 1 kg

Dimensions

variable according to the quantity

Producers

dairies from Andria and Corato (Apulia)

Whole cheese code

0902559 1 kg - 0902562 250 gr

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

Formaggella di Malga is produced in the mountain areas around the Bergamo valleys, where some farmers use the pastures for milk production. The cattle are left to graze day and night in the summer in steep meadows and pastures where agricultural machinery cannot work to make hay, to cope with the following winter in which the cattle will be in the cowshed for 4-5 months.Formaggella is the typical raw-milk table cheese of these areas.

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Product info

Summer Fancy Food Show 2023

FOODEX JAPAN 2023

Formaggella di Malga a latte crudo

Stracciatella

Organoleptic characteristics

Technical characteristics

Source

Type of milk

Share

Product info

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