Strachitunt

Strachitunt is a traditional blue-veined cheese from the Val Taleggio region in northern Italy. It has been protected by PDO status since 2014. This cheese, made from the full-fat raw milk of Bruna Alpina cows, is known for its round shape, referred to locally as "tunt" meaning "round."

Historical Background

Cheese production in Val Taleggio dates back to the 1200s. The method of making Strachitunt was documented in the early 20th century by the Nuova Enciclopedia Italiana. Guglielmo Locatelli played a crucial role in preserving this cheese, which faced extinction in the 1970s. Today, it is crafted by artisan dairies using traditional methods.

Production Process

Strachitunt is made using a blend of "warm curd" from the morning milk and "cold curd" from the previous evening. These curds are layered and drained in cloth for at least twelve hours, promoting yeast and mold development. The cheese is then dry-salted and pierced with needles after thirty days to encourage mold growth. It is aged for over seventy-five days at temperatures between 39–50°F (4–10°C).

The final product is a wheel measuring 10–11 inches (25–28 cm) in diameter and 6–7 inches (15–18 cm) in height, weighing between 9–13 pounds (4–6 kg). The rind is thin and yellowish, turning gray as it ages, while the creamy interior ranges from pale to deep yellow with green-blue molds. The flavor evolves from sweet and fruity to sharp and tangy with maturation.

Characteristics

Strachitunt is distinguished by its "double-paste" technique, where warm and cold curds are combined. The cheese has a thick, rough rind that turns gray with aging. Its interior is creamy with natural marbling, offering flavors that range from mild to intense, depending on the degree of aging.

This cheese is a blend of savory, creamy, nutty, sweet, and grassy flavors, making it a complex and unique addition to any cheese board.

Geographical Area

Strachitunt is produced in the Val Taleggio region, located in the Lombardian province of Bergamo. The area’s unique environment, with its grazing meadows and Bruna Alpina cows, plays a crucial role in the cheese's distinct characteristics. The cheese is aged in limestone caves for at least 75 days to achieve its signature flavor and texture.

PDO Status and Labeling

Strachitunt received its PDO status in 2014, ensuring that the cheese is produced according to traditional methods within its designated geographical area. The cheese is labeled with the "STV" symbol and the production date, ensuring traceability and authenticity.

Important Facts

Country of Origin	Italy
Specific Origin	Val Taleggio
Certification	PDO (2014)
Milk Type	Full-fat raw milk from Bruna Alpina cows
Milk Treatment	Raw
Rind	Thin, wrinkled, yellowish, turns gray with ripening
Texture	Creamy
Flavor	Sweet and fruity
Colors	Pale to deep yellow, with green-blue molds along piercing
Forms	Wheel, 10–11 inches diameter, 6–7 inches height, 9–13 pounds weight
Age	More than seventy-five days
Rennet Type	Bovine