Strachin Quader, raw milk cheese from Valsassina

RAW MILK AGED CHEESE FROM VALSASSINA

An ancient-tradition raw milk mountain cheese, once known as "Stracchino Quadro di Milano", Strachin Quader is an uncooked-curd cheese handcrafted in limited quantities according to local traditions; aging takes place for at least two months in natural caves with a cool and particularly favorable microclimate. During aging, the cheese is washed with seawater once a week to prevent mold formation.

The end result is a cheese with a soft, yellow paste and a thin pink/brown rind covered on the surface with microflora, typical of traditional cave aging.

The flavor is relatively mild yet rich, with typical fruity notes of mountain milk and walnut. It has intense herbaceous and undergrowth aromas. The rind is edible; it is only advisable to gently scrape the surface before tasting the cheese to avoid overly strong flavors.

Like all raw milk cheeses, it is rich in vitamins and contains a beneficial bacterial flora for our body.

It is an excellent table cheese to be enjoyed on its own, preferably at room temperature to allow the creamy layer beneath the rind to soften.

It pairs splendidly with rustic homemade bread, slices of rye bread, or accompanied by vegetable preserves, not-overly-sweet fruit compotes, or a drizzle of chestnut honey.

Recommended wines: It calls for young, medium-bodied, fresh, and fruity red wines, or a structured white wine that does not overpower the aromatic complexity of alpine milk.