Crescenza Stracchino Cheese by Nonno Nanni

$39.00
Price Size Sale Qty
$39.00 2.2 lb

Description

Crescenza Stracchino Cheese By Nonno Nanni 

 

Crescenza Stracchino Cheese is a soft, seeping cheese that is not always easy to find in cheese shops. It is officially called Stracchino di Crescenza, but often only Crescenza.

Crescenza is a soft Italian cow's milk cheese with a very thin, soft natural rind (stimulated by a short brine bath). Crescenza has a bitter, fruity and fresh taste.

Who makes Crescenza? 

Stracchino di Crescenza was first produced in the Italian region of Lombardy, especially in the Po Valley. "Stracca" means tired, an allusion to the tired cows driven in the Alps, milked to make Stracchino di Crescenza. It was believed that tired, well-trained cows gave extra-rich milk with high butterfat content that was perfect for making crescenza.

The cheese was traditionally made with raw milk, but most regions (especially in the USA) are now made with pasteurized milk.

Today, in addition to Italian producers, there are a handful of cheese-makers in the United States who produce crescenza.

How does it look like?

 

Crescenza is made in different sizes mostly in square plates. The cheese is 1 to 2 centimeters thick and has a very thin, cream-colored rind, which is hardly considered a rind at all. It hardly contains the wet cheese. The paste of Crescenza is creamy and can be slightly rubbery.

Crescenza sold in stores is often vacuum packed as it is the only way to keep the soft cheese for shipping and/or distribution.

Properties of Crescenza

This cheese has no crust and is moist. The dough is white, soft and very creamy.

Recommendations

Crescenza is versatile with bread, as it has a filling for quiche and focaccia. Also, it goes well with salads and vegetables. It is an ingredient for pasta sauces with vegetables as well as an accompaniment of mustard fruits with a glass of white wine or light beer.

Production

 

Crescenza is made from pasteurized cow's milk. The milk is curdled by rennet. The jelly is gently separated and skimmed off. The curd is filled into square molds and turned several times. It is then salted in brine. The cheese is matured at 4-5 °C and 85-90 % relative humidity, during which the cheese is turned several times. The ripening period is 7-10 days.

Hygiene and Conservation

Crescence is a fairly perishable product, which requires both storage after refrigeration and short-term consumption (within a few days). However, at the production level, growth does NOT have a significantly high microbiological risk, since it is obtained from the processing of pasteurized milk. It is easily digestible (compared to more mature cheeses) and does not boast a considerable presence of live lactic acid bacteria.

Nutritional Properties

Crescence is a derivative of whole cow 's milk, therefore it contains both cholesterol and saturated fatty acids. This is because it is not a product aged for a long time but only "refined", as well as the nutritional concentration of fat is less problematic to manage and more contextualized in the various diets.

However, both saturated lipids and cholesterol are nutrients to keep under control in the diet of those suffering from hypercholesterolemia or those who still have a high cardiovascular risk.

The few carbohydrates present are represented by lactose, which is harmless healthy wise but problematic if taken by the excess.

 From a saline point of view, growth provides a fair amount of sodium, which makes it potentially unsuitable for the diet against hypertension. On the other hand, the remarkable concentrations of calcium contextualize it successfully in the diet for the children and the elderly.

In summary;

Nutrition facts for 100g

  • Energy: 1068 kJ
  • calories: 255 kcal
  • Protein: 15 g
  • Carbohydrates: 0 g
  • Fat: 21 g

How to eat Crescenza

 

Crescenza can be spread on bread and served with salami or fresh fruit. The mild, slightly sour taste also tastes good with fruit spreads and chutneys. Crescenza can be scooped on warm polenta, for pizza or pasta. Stracchino di Crescenza goes well with fruity white wine.

What types of cheese are similar to Crescenza?

Teleme and Taleggio

Crescenza Recipes

  • Warm crescenza with roasted garlic, leek, and thyme
  • Maple Nut-Filled Dates with Crescenza
  • Dinosaur cabbage & Crescenza gratin
  • Crescenza Cappelletti with White Maize and Bitter Honey
  • Crostini of Figs, Crescenza, and Prosciutto

Available dimensions

  • 250 g approx
  • 1 kg approx

 

 

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Crescenza Stracchino Cheese by Nonno Nanni