The typical sweet and soft cheese of Lombardy: in Cremona, mixed with quince mostarda, at Christmas it became a cream to accompany Panettone. In winter, artisanal stracchino tends to be softer and sometimes almost liquid; in summer, for better shelf life, it is produced with a slightly more compact consistency and a lower whey content. It is a very fresh cheese to be consumed quickly, although connoisseurs also appreciate it 'passito', that is, when after a few days the outer 'skin' thickens and the flavours become more pronounced.