Cow’s milk cheese, typical of northern Italy. It is eaten very young, has no rind and has a very soft, creamy texture with a sweet and delicate flavour. The name of the cheese derives from the Lombard adjective “stracco”, which means “tired”. It is said that the milk, produced by tired cows coming down from the mountain pastures in autumn, is richer in fat and more acidic. These qualities were discovered, according to legend, in the milk of cows which were moved seasonally, up and down the Alps, to different pastures.
