The name Stracchino derives from the Italian word "stracca", meaning "tired".


It is said that the milk from tired cows is richer in fat and more acidic.


These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps to different pastures.


The milk of such cows gives the cheese its characteristic flavors.


Stracchino is eaten very young; it has a soft, creamy texture and a mild and delicate flavour.


It is simply devined with a drop of Extra Virgin Olive Oil and some black pepper.