stracchino


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stracchino

(strɑːˈkiːnəʊ)
n
(Cookery) a soft cheese from North Italy
References in periodicals archive ?
The business lunch starts with a choice of fresh salads including; fennel and avocado with shaved Parmesan cheese, lentil salad with summer vegetables, marinated aubergines with stracchino cheese, pappa al pomodoro or thinly sliced veal.
Her "classic romagnola" ($9) is packed with creamy stracchino cheese, arugula and prosciutto.
KPPO has pizza and pasta dishes including Bigoli Pasta which features morel mushrooms, brown butter, stracchino, and aged balsamic.
In terms of consistency, cheeses like Robiola, Quartirolo, Stracchino, Crescenza, Mozzarella, Burrata, Gorgonzola, Caprini, Casatella and Squacquerone are soft cheeses as they have a moisture content of over 45 per cent.
Infatti, se la produzione industriale e la grande distribuzione hanno contribuito a rendere italiani nel nome i grissini, l'ossobuco, la piadina, lo stracchino, la loro sostanza rimane ancora fortemente regionale, cosi come il loro sapore al palato e nella mente degli italiani.
After preparing a lunch of handmade ravioli in a rich, herby sauce, chefs at a traditional hilltop restaurant show us how to make bread stuffed with creamy stracchino cheese.
Once hard to import, the soft stracchino, creamy pouches of burrata, and the intense caciocavallo cheeses can now be had.
They include the noble but suspiciously cheesy Duchess of Stilton, Duc de la Gruyere, Marchioness of Cheshire, Marchese Stracchino and Comte de Brie; the exotic Turkish Papoosh Pasha (attended by the grilled Kibob Bey) and the Indian Bobbachy Bahawder; and the degraded Wagg, Fogey, Slingstone and murderous Macbeth.
To understand the origins of the cheese, one must look at another closely related cheese, stracchino, derived from the Italian word stracca, meaning "tired," and it refers to the condition of the cows as they trekked down to the lowlands from their summer pastures high in the mountains in northern Lombardy.
Seafood is the staple in Sardinia and Sicily, while in Lombardy you'll find some of the world's finest cheeses like gorgonzola, taleggio and stracchino. And for pudding?
But it's much more like Italy's stracchino in taste and texture.
The pizza featured arugula tossed in Crema di Parmigiano, a cream made with the popular Parmesean Reggiano cheese, Lardo di Colonnata, a special Italian cured meat, grilled zucchini, roasted garlic and topped with Stracchino cheese.