The technology of making Strakkino cheese. Detailed composition, useful properties and contraindications for the use of the product. What homemade recipes can I use?
Strakkino is a soft Italian cheese also known as Crescenza. The homeland of the product is unconditionally considered Lombardy, the northern province of Italy. This variety belongs to fatty varieties, has a pearly white color and a specific bitterness. Prepared from pasteurized cow's milk. The heads are boiled small, weighing up to 1 kg, flat rectangular in shape, with a slight white or white-orange bloom.
Features of making Strakkino cheese
The preparation of this type of cheese according to the classic recipe was initially carried out exclusively in the autumn period. But with the development of technology, it became possible to maintain the quality of the product throughout the year, so if you wish, you can always cook this cheese at home.
For connoisseurs of haute cuisine, there is a simple recipe that describes how to cook Strakkino. Soft and creamy, it belongs to fresh cheeses and will be ready to eat in a few days.
Strakkino cheese preparation technology:
- Milk preparation provides for giving mature milk the optimum temperature - 35-40 degrees, the raw materials are either heated or cooled after pasteurization to the required temperature indicators.
- The introduction of the starter culture in accordance with the recipe provides for the use of more fatty fermented milk raw materials as the most suitable base for the pasty state of the finished product. The activation process usually takes about 15 minutes.
- Coagulation of milk, i.e. separation of milk protein is carried out with the help of rennet for 20-40 minutes, this stage is considered the most important in cheese making.
- Cutting the finished clot is carried out in several stages for 2-3 hours with long breaks, it is necessary to grind until lumps are formed in size with a walnut.
- Straining is carried out at an air temperature of no higher than 30 degrees, in 3 hours it is necessary to turn the cheese 4 times.
- Excerpt of the product is carried out for several days in a cool place.
Over the years, due to minor mistakes of chefs or deliberate changes in classical technology, many culinary variations have appeared - non-original Strakkino recipes, which have occupied their niche in many cookbooks. To prepare real Kreshenza cheese, you must follow the technology as much as possible. But the taste of the final product largely depends on the quality of the raw materials used.
Strakkino belongs to fresh cheeses, it is not aged and cannot be stored for a long time. Be sure to wrap the product in plastic wrap or close the package tightly before placing it in the refrigerator.
Read more about the peculiarities of making Yarg cheese
Composition and calorie content of soft Strakkino cheese
Stracchino cheese, prepared according to the classic recipe, is not inferior in taste and healthiness to any of the subspecies that have arisen on its basis. That is why the original cooking method exists to this day and is in wide demand.
The nutritional value of this type of dairy products is fully justified by the composition of Strakkino, which includes important minerals and vitamins.
The calorie content of Strakkino cheese is 250 kcal per 100 g, of which:
- Protein - 19 g;
- Fat - 18 g;
- Water - 56 g.
Macronutrients per 100 g:
- Potassium - 70 mg;
- Calcium - 520 mg;
- Magnesium - 25 mg;
- Sodium - 470 mg;
- Sulfur - 198 mg;
- Phosphorus - 360 mg
Trace elements are represented by iron - 0.6 mg per 100 g.
Vitamins per 100 g:
- Vitamin A - 222 mcg;
- Retinol - 0, 205 mg;
- Beta Carotene - 0.1 mg;
- Vitamin B1 - 0.04 mg;
- Vitamin B2 - 0.3 mg;
- Vitamin C - 0.2 mg;
- Vitamin D - 0, 64 mcg;
- Vitamin E - 0.3 mg;
- Vitamin PP - 5.7 mg;
- Niacin - 0.3 mg.
See also the composition and calorie content of Puligny-Saint-Pierre cheese.
Useful properties of Strakkino cheese
Fresh cream cheeses are not widely popular among the population of our country, but this does not mean that they are inferior in their usefulness to hard varieties.
The benefits of Strakkino are entirely determined by its nutritional value and consists in replenishing the balance of substances and compounds important for health. For example, only 100 g of this product can provide an adult with half the daily intake of calcium, 1/3 of the rate of phosphorus and a considerable dose of vitamin B12, and this is not a complete list.
Long-term but moderate use of this product may result in a therapeutic effect on the following body systems:
- Digestive system … Kreshenza cheese is quite fatty, but at the same time it includes a large number of bifidobacteria, which improve the intestinal microflora and contribute to the normalization of metabolism. In addition, the protein contained in this product is easily absorbed and does not bring heaviness or discomfort, but, on the contrary, gives a pleasant satiety. Thanks to this property, cheese is an ideal snack for those who want to lose weight and athletes.
- Musculoskeletal system … Of course, a calcium-rich product is beneficial for the functioning of the entire musculoskeletal system. The development of the skeleton at a young age, tissue regeneration in case of damage, the condition of hair, nails and tooth enamel depend on the saturation of the body with this element. The proteins in cheese are responsible for the reactions that promote the development, strengthening and functioning of muscle tissue.
- Nervous system … This cheese contains an amino acid that is involved in the production of the "hormone of joy", thanks to which the human body becomes stronger in the fight against stress. This cheese can also be credited with normalizing sleep. The rich composition not only quickly satisfies hunger, but also contributes to the rapid restoration of energy reserves and fights fatigue.
- The immune system … Such a rich vitamin reserve, when paired with a high protein content, is able to stimulate the strengthening of natural immunity, strengthen the body during seasonal exacerbations and under increased stress.
- Reproductive system … Strakkino cheese will be useful for both men and women. The product enhances erection and testosterone production in the male body, relieves premenstrual syndrome, promotes the proper functioning of the gonads and eggs in the female.
In some cases, scientists have noted an improvement in vision, an increase in the level of leukocytes, prevention of the growth of cancer cells, stabilization of blood pressure and blood sugar levels. This suggests that the product has an enormous supply of vitamins and minerals that are necessary for a person for proper development and normal life.
Contraindications and harm of Strakkino cheese
Almost any, even the most insanely healthy, product has a number of contraindications, and cheese is no exception. But at the same time, Strakkino's harm is relative, because it has no particularly serious negative properties. However, there are a number of reasons why it is worth reducing the use of this product or completely excluding it from the diet.
Restrictions on the use of Kreshenza cheese are introduced in the following cases:
- Lactase deficiency … People suffering from this disease need to pay special attention to dairy products and cheeses, respectively.
- Excess weight … This is one of the obvious reasons why it is worth limiting the intake of this product. This cheese belongs to fatty grades, and its frequent use will lead to unwanted weight gain.
- Disorders in the digestive tract … Many pathologies of the gastrointestinal tract require special dietary nutrition. Oftentimes, fatty cheese is not on the list of acceptable foods and can worsen the course of the disease.
- Individual intolerance to the product and allergies. This factor should not be overlooked, because cheeses are prepared from milk, which is an allergenic product.
It is worth remembering that fresh cheeses have a shorter shelf life. Thus, Strakkino can be stored in packaging for up to 14 days, and in open form - no more than 2 days. The product, if stored improperly, can acquire a number of pathogenic bacteria, but it is rather difficult to check this at home. Because of this, if there are doubts about the freshness, it is better to refuse to use it.
Recipes with Strakkino cheese
Cheese is a self-sufficient product. It can be consumed alone or in combination with other foods. All soft varieties, including Stracchino, have a creamy texture, which determines the characteristics of their use in cooking.
You can find out how Strakkino is eaten by reading several popular recipes:
- Bruschetta with cheese and fish. Bruschetta is the national dish of Italy, so it makes sense to use a set of Italian products. If it is not possible to get these components, try to make them yourself or, in extreme cases, replace them with domestic counterparts. The preparation of this appetizer is very simple, you need to cut the ciabatta in portions, spread a layer of Strakkino cheese no more than 5 mm thick, lay neat slices of salmon or other slightly salted fish on top. If desired, you can decorate with herbs or lay out the finished dish on lettuce leaves.
- Pasta with shrimp sauce and cheese. This dish is quite popular in Italy. It goes well with any kind of cheese, but it is better to take Strakkino, one package weighing 250 g will be absolutely enough. First, boil one package of pasta weighing 400 g according to the instructions on the package. Prepare shrimp for the sauce, 200 g is enough. Then we make tomato cream according to one of two options. In accordance with the first, grind the tomatoes with a blender and add the cheese - a homogeneous mass is obtained. If there is no chopper, then you can chop the tomatoes with a knife and in a bowl under the lid, stir them along with olive oil, then add the cheese. Next, mix the shrimp with the tomato-cheese sauce and pour over the pasta, divided into portions. Sprinkle on top with a chopped sprig of basil or arugula.
- Roll with ham and cheese. This is an incredibly beautiful and original dish. For cooking, first of all, you need to make a base, i.e. roll. To do this, beat 6 eggs with a blender, add 200 g of washed spinach and 50 g of any grated hard cheese to them, add a little and sprinkle with a pinch of ground pepper. It is best to bake such an omelet at a temperature of 180 degrees, placing parchment paper on the bottom of the sheet and evenly distributing the mass. After baking, cover the roll with cling film, it will retain the necessary moisture and elasticity in it. After cooling, remove the film, grease the entire surface with Stracchino cheese and lay out the thinly sliced ham. Then carefully twist the roll, decorate it with mustard or sesame seeds on top.
- Focaccia with Strakkino cheese. Any dough is suitable for Focaccia - yeast or unleavened. You can also use a pizza base. But it is better to make your own yeast dough according to the classic recipe. The output should be 500-700 g. Divide the resulting mass in half and roll out 2 flat cakes 0.5-1 cm thick. Put one on a baking sheet, leaving the edge free. We divide a package of cheese weighing 200 g by hand into small pieces and evenly spread it over the surface of the cake, sprinkle with chopped dill on top with the addition of one clove of garlic. Cover the first with the second cake, pinch the edges tightly. Cover the top with a towel and leave in a warm place for 30 minutes so that the dough spreads and rises. Then we make small holes with a fork over the entire surface of our cake and send it to a preheated oven up to 180 degrees. Bake for 25 minutes, then let cool slightly before serving.
See also Carfilli cheese recipes.
Interesting facts about Strakkino cheese
The literal translation of the word "Stracchino" is "tired". There are several versions of the origin of this name. One says that the cheese is made from the milk of cows, which are brought from summer pastures for the autumn-winter period. Having come a long way, tired animals give more fatty milk, from which this unusually tasty product was made.
The second version did not really take root, but it is still passed down from generation to generation in Italy. She tells that in the south of Milan, in a swampy area in winter, the diet of animals is more meager, the milk turns out to be empty, hence the name of the cheese "tired" or "tired".
Stracchino cheese is the ancestor of many modern cheeses such as Taleggio and Gorgonzola. Due to the wide variety of daughter recipes, the name "Strakkino" is also used as a generalized name for a particular species.
Modern technologies in cheese making have significantly expanded the assortment of cheese products, and Kreschenetsa is not quite happily experiencing competition, but there are still manufacturers who adhere to the true recipe and make this very unique product.
Watch a video about Strakkino cheese:
It is noteworthy that Strakkino cheese, despite its usefulness and excellent taste, is quite difficult to find on the shelves of our stores. You can order it at local cheese dairies or online, but it is important to find a supplier with a quality product.
