LA STRACCIATA

If caciocavallo is the king of spun curd cheeses, stracciata is the queen!
It is a fresh spun curd cheese, a string of 5-8 cm in width and 2-3 cm in thickness folded or twisted.

The milk is added with the whey starter and curd is “curdled” for about half an hour. The curdled cheess mass is then cut into pieces of a medium size. Part of the whey is extracted in order to produce ricotta cheese. The curdling is left to settle into the whey for about two hours.

It is then kept away from the whey, cut and left to acidify . When it r eaches the right maturation, it is finely chopped and placed in a vat with hot water at a temperature of 90 ° C.

The cheese mass is processed with a wooden spatula; it is amalgamate, stretched, compressed and moulded by hand. After ca. ten minutes the cheese mass is modelled into long and flat strings, which are dipped into cooling water and then into a salt solution.

Finally each strings is “torn” (“stracciata” in Italian) into pieces of ca. 50 cm in length, which are then folded up. Each stracciata is about 400 g. in weight. Fresh product