Stracchino di Vedeseta

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    1,80 kg 21 cm 2

Initially it was called Stracchino because it was being made with the milk of cows who had been out in the fields all day; they were tired, or “stracche” as they say in the area and that is how the name “Stracchino” came to be. Nowadays this cheese is produced all year round in the exact same way they used to make it in the old times. The texture is chalky.


Young and fragrant white wines, cooked or raw vegetables.

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