How to Make Crescenza Stracchino

Crescenza cheese, also known as Stracchino, is a type of Italian fresh cheese, typical of Lombardy, Piedmont, and Veneto.

The name 'Crescenza' is derived from the Italian word 'stracca', which means 'tired' in English. It is said that the cheese made from the milk of tired cows moving seasonally up and down the Alps, is rich in fats and more acidic in nature.

Crescenza is a very soft cheese with creamy, spreadable texture and no rind. It usually has a mild and delicate flavour.

This rich, fresh cheese is ideally eaten on its own or paired with fresh rocket salad and prosciutto. It is also used on pizzas, in risottos or baked in focaccia. As a part of the cheeseboard, Crescenza is usually served beside a selection of jams and honey.

I added Geotrichum Candidum to prolong the life of this cheese.

Ingredients
• 4 litres (4 quarts) whole Cow's milk
• 1/4 teaspoon (1.25ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/8 teaspoon (0.75ml) Liquid Rennet (IMCU 200) diluted in 1/4
cup cool non-chlorinated water
• 56 grams (2 oz) Fresh Yoghurt
• 1.5 Tablespoons cheese salt
• 1/64th teaspoon Geotrichum Candidum

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