Strachitunt della Valtaleggio PDO
Strachitunt’s production technique has maintained its characteristics and is still in union with layers of curd of evening with curd of morning. The minimum allowed aging is 75 days but the optimal is three months. What characterizes the Strachitunt and that makes it different from other blue cheeses, is the presence of natural moulds ( Penicillium is not added); in fact, during the maturation period, the faces of each form are pierced with needles of copper to facilitate the penetration of the air inside them. So, where the two pastes were not been mix well, will form bluish veins that will give hotness and aromaticity to the cheese. It is a unique cheese, with a compact, marbled paste, softer under the rind and white color with the presence of creamy streaks. The smell is characteristic of blue cheese and the flavor is intense, aromatic, fragrant, melting with vegetable aftertaste, more spicy as it increases the aging. Great as a table cheese, served with beer jelly or figs, orange and grape jams.