Strachin Quader, raw milk cheese from Valsassina

Produced in Val Taleggio, in the mountainous north of Lombardy, Cru' is a raw milk, raw pasta cheese produced according to the ancient traditions of Valsassina.Its limited production is fully handmade and traditional: the cheese undergoes a long and accurate ageing in natural caves, whose fresh microclimate is particularly favourable for a complete maturation after a couple of months. In order to prevent it from mould infestation, the cheese is washed with seawater once a week.The final result is a smear-ripened, soft cheese with a thin pink-brown crust with microflora on the surface (the rind can be and should be eaten; just scrap it lightly to avoid too strong flavours); the soft, yellow paste tends to melt with maturation.The smell is quite strong but the taste is relatively mild with a typical fruity tang of walnuts.