🧀 Strachitunt

Strachitunt is an Italian veined cheese with a Protected Designation of Origin (PDO), made from raw whole cow's milk using the age-old dual-curd technique and matured for at least 75 days. It was entered in the EU register by Regulation (EU) No 244/2014; the specification was amended by Regulation (EU) 2023/1222.

Milk and feed. The raw milk comes from two separate milkings, at least 90% of it from Bruna (brown) cows. Grass and/or hay make up at least 65% of the dry matter of the diet, and at least 80% of that fodder (about 55% of the diet) must come from the production area. Maize silage is prohibited. Calf rennet is used, and adding fungal cultures to the milk is prohibited.

Dual curd. One warm and one cold curd are obtained about 12 hours apart from the two daily milkings. The first curd drains in a cloth for at least 12 hours; the two curds are layered in a mould and combined into one cheese. The sides and heels are pierced with metal needles after at least 30 days of maturing, which lets the natural mould develop inside.

Cheese. A cylinder 25–28 cm in diameter and 10–18 cm high, weighing 4–7 kg. The rind is thin and coarse, yellowish, turning grey with long maturing. The paste is compact and marbled, with creamy streaks and green-blue mould veins; the degree of veining depends on the spores naturally present in the milk. The flavour is aromatic and intense, from mild to strong. After 75 days moisture is 44–53%, protein 17–23% (wet basis) and fat at least 48% of dry matter.

Area. The territories of Taleggio, Vedeseta, Gerosa and Blello in the province of Bergamo (Lombardy), part of Val Taleggio. The area is mountainous, at least 700 m above sea level, and all stages from rearing the cows to maturing the cheese take place there. Portioning and packing may be done outside the area.

Labelling. Each cheese carries a stamp on its side with the acronym STV, the approval number of the production facility issued by the protection association, and the date of production.