STRACHITUNT DOP

DESCRIPTION, HISTORY AND CHARACTERISTICS OF THE DOP
The term Strachítunt derives from the translation of the word for “round Stracchino-cheese” into the Bergamo dialect. A raw-milk blue-veined cheese, it belongs to the Stracchino family, with which it shares its origins and tradition. Strachítunt is made with whole and raw cow’s milk using the ancient “two curds” technique, which consists of joining layers of evening curd (commonly called “cold curd”), left to drain in a linen cloth for at least 12 hours, with the morning curd (commonly called “hot curd”). The two curds are molded in a cylindrical shape with flat sides with a diameter of 25-28 cm and a straight or slightly round faces of 15-18 cm. During the minimum maturing period of 75 days, the two sides of each mould are punctured to boost the development of moulds that are naturally present in the cheese, giving it the characteristic blue-green veins. The moulds, i.e. the marbling, in the Strachítunt, which gives the cheese its spicy taste, are never standard or uniform and the shape can vary. It is, however, due to the inherent nature of the manufacturing process, which does not include the addition of any penicillum, and to the manual puncturing which is carried out during the maturing process. The rind is thin and furrowed, sometimes flowery, and of a yellowish colour which tends towards grey later in the season. The paste is compact, marbled and softer in the streaked, straw-coloured subcrust which can sometimes be creamy due to the layering effect of the two curds. The aroma is characteristic of blue-veined cheeses, with notes that are slightly lactic at first, then take on more metallic notes. The taste is aromatic and intense, ranging from sweet to spicy depending on the degree of aging; the cheese is fragrant, soft and has a pleasant vegetal aftertaste. Strachítunt is full of the flavour of the grass, air and water of the valley. This excellent dairy product also evokes the landscape of pastures and typical stables of the area.
The history of Strachítunt dates back to the dawn of time. After several centuries of national and international success, the cheese disappeared from the scene for a time. The last few years however have witnessed its rebirth, also due to the activities of Consorzio per la Tutela dello Strachítunt Valtaleggio.
When we recall the beginnings of the Consorzio, we should not forget the cheese makers “of yesteryear”, those highly skilled people who bridged the gap between past and present, guarding the skills and the know-how of a cheese making art that was on the brink of disappearing altogether. They are key players that have passed on the baton of a cheese-making tradition that was almost to be lost for future generations. Naturally, other key elements have been the foresight and encouragement of certain executives and the expertise of renowned cheese-ripening experts.
Today, however, the new heroes are those young and very young people, who make the role of Strachìtunt, as a value-giving resource of the local territory, possible and significant. They are those young people who decided to carry the business they inherited forward. These individuals are key players and fundamental role models for the youngest generation who are investing to restore old family barns, or to buy new ones. Last, but not least, are those that are still students and are approaching their first years in the dairy field and who are showing great promise.
In the valleys of Taleggio and Brembilla, with much entrepreneurial spirit, there is now a drive towards improving quality, in the attempt to obtain an even better milk for an even more delicious cheese. These are significant times and perhaps the best times for Strachítunt, certainly the best in living memory: well known, loved for its particularity and uniqueness, it has won prestigious awards that are a reflection of the results obtained thanks to the focus on quality, to the hard work and skills perfected by the younger generation, who are now masters themselves. The baton is now firmly in the hands of these young people and, thanks to an exceptional natural setting and to abilities stemming from a still lively tradition, it is as splendid as it ever was.