BEGINNINGS 2024 culturecheesemag.com 25
ONE CHEESE, FIVE WAYS
Spring Fling
TENDER AND MILKY WITH A HINT OF
ACIDITY, STRACCHINO HITS ALL THE
RIGHT NOTES FOR EASY COOKING
written and photographed by
Derek Bissonnette
I
ncredibly versatile stracchino tastes as if cream cheese and Brie had a baby.
This rindless, spreadable cheese has a light, tangy bite and fatty mouthfeel,
making it easily adaptable in a variety of recipes ranging from breakfast to
dinner sides and everything in between. The cheese is named after the Italian
word "stracca" (which translates to tired), describing the old and tired cows that
originally produced the milk used to make stracchino. While already popular
in Italy, this cheese's buzz is just beginning stateside, with a few US makers
introducing it to American palates, including BelGioioso's version: Crescenza-
Stracchino. While applications are endless, here are five variations perfect for
sprucing up a spring gathering. c
