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Typical Italian cheeses: Strachitund or Strachitunt DOP

Typical Italian cheeses: Strachitund or Strachitunt DOP


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Origins and production area

Strachitunt is a cheese made with raw whole cow's milk, produced with the ancient technique of the two pastes and subjected to a medium-long seasoning of at least 75 days. The production area includes the municipalities of Taleggio, Vedeseta, Gerosa and Blello located in the province of Bergamo at a minimum altitude of 700 m. whose territories, partially or totally, form Valtaleggio.
Consortium for the protection of the Strachitunt Valtaleggio - http://strachitunt.it

Strachitund or Strachitunt Dop

Production specification - Strachitund or Strachitunt DOP

Article 1
Name
The name Strachitund or Strachitunt is reserved exclusively for the product that meets the conditions and requirements established by this specification.

Article 2
Production area
For the purposes of granting the collective brand "Bergamo, city of a thousand ... flavors", the production area of ​​the Strachitund is represented by the territory of the province of Bergamo.

Article 3
Product description
3.1. Raw material
Traditional Strachitund processing involves the use of the following raw materials:
Cow's milk: whole, healthy, genuine, clean, free from fermentation inhibiting substances; free from any defect that may alter its characteristics and harm the quality of the production for which it is intended. Levacche must not be fed with fodder or feed which may be harmful to milk processing or which contain additives or product residues such as pesticides or disinfectants used in agriculture.
However, milk must not contain substances or present characteristics that make it, even only potentially, harmful to human health or unsuitable for processing.
The milk for the production of the Strachitund must come exclusively from farms located on the territory of the province of Bergamo and the cows must be fed with forage produced for at least 50% in the aforementioned territory.
The chemical-physical characteristics that milk must have to be transformed into cheese are the following:
• minimum fat content of 3.2%
• acidity 3/4 SH / 50 ml
• acceptance temperature: lower than 6 ° C, unless the milk was collected in the two hours following the milking.
Rennet: natural liquid of calf according to the following dose: 25–35 ml per 100 liters of milk (title 1: 10000);
Sea salt.
Grafting: ferments developed by the producer or using selected crops.
The product does not contain dyes or preservatives and the inoculation of mold is prohibited.
3.2 Production method
3.2.1 Processing
Strachitund is a two-paste cheese which is obtained by mixing cold and hot curds.
The raw or pasteurized milk is poured into a boiler and heated until it reaches a temperature between 37 ° and 40 ° C. The graft is then added, then the liquid calf rennet.
After about 20 minutes, the processing begins which allows you to reduce the clot obtained, using dispanarole, to a particle size equal to the size of a hazelnut.
The curd obtained must be purged and cooled on a characteristic wooden or steel surface called sperse, in an environment with high humidity and a temperature of about 20 ° / 22 ° C.
The same operation must be repeated to obtain the hot curd which will be left to drip for about 15-20 minutes.
At this point, from each of the two curds, slices of dough several centimeters thick are obtained, which are alternately placed in the mold, paying attention that the lower and upper layers are made up of the warm curd, softer and therefore able to better bind the shape .
Stewing and salting follow.
3.2.2 Stewing and salting
The shapes, the day after processing, are extracted from the molds and subjected to salting which can take place dry or in brine. The salting operations take place in rooms with a temperature between 18 and 20 ° C and relative humidity between 85 and 90% to facilitate the penetration of the salt into the form.
3.2.3 Maturation of the final product
Seasoning must take place in rooms with temperatures initially around 10 ° C and subsequently 2-4 ° C.
About 30 days after production, the forms must be drilled on the faces and on the barefoot. The two curds have different consistency so they do not blend perfectly and leave small spaces that, chased to the puncture, will fill with air. In these spaces, molds begin to develop their characteristic efflorescence.
The optimal ripening must take place in a minimum period of 75/80 days, and can be extended even up to 150/180 days to have a very tasty product.
3.3 Chemical-physical characteristics of the product
Shape: cylindrical, flat faces
Plate diameter: from 22 to 25 cm
Height: 10 to 14 cm
Weight of mature forms: around 5 kg
Rind: wrinkled, yellowish in color, tending to gray in the seasoned product
Pasta: compact but with creamy streaks, dark under the rind; it is characterized by widespread bluish-green veins more or less pronounced depending on the period of the year of production
Eyes: small, irregular, but not particularly thick
Taste: characteristic
Aroma: autumnal undergrowth with a truffle aftertaste
Fat on dry matter: minimum 45%
3.4 Packaging and storage
The Strachitund can be marketed whole or in portions, wrapped at the time of sale without special food paper.
The product can be stored in the refrigerator at a temperature between 4 and 7 ° C.

Article 4
Labeling
The package must bear the following additional information on the label in clear and legible printing, in addition to the information corresponding to the legal requirements:
• the name Strachitund;
• the name, company name, address of the manufacturing and packaging company;
• the logo of the collective brand;
The designation Strachitund or Strachitunt is untranslatable.

Article 5
Elements that prove the traceability of the product
The elements that prove the traceability of the product consist of the registration of the manufacturers and transformers in a special list kept and updated by the control body referred to in art. 6.

Article 6
Controls
The control on the conformity of the product to the specification is carried out by the Bergamo Chamber of Commerce or by a body conforming to the UNI EN 45011 standard designated by the Chamber of Commerce.


HISTORICAL AND CULTURAL REFERENCES
In many places in the Brembana Valley such as Cusio, Valtorta, Valle Taleggio it was customary to produce a Gorgonzola stracchino cheese, of which Strachitund represents a very valuable craft variant. The climatic conditions of the mountain huts were, in fact, the optimal environment for the maturation of numerous varieties of soft cheeses.
Strachitund is part of that now numerous family of cheeses that only the tenacity of certain producers and the passion of some cheese makers still allow us to savor today.
Strachitund is a blue-veined cheese belonging to the Stracchini family, with raw pasta produced with whole cow's milk.
The denomination Strachitund or Strachitunt are two local dialectal variants corresponding to the meaning of Stracchino round.


Video: Fare il #formaggio: esperimento 3 - il curioso caso del Taleggio che diventa capramara (June 2022).


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