Author Topic: Stracchino Cheese Making  (Read 795 times)

Offline seemunkee

  • Medium Cheese
  • ***
  • Location: Maryland
  • Posts: 33
  • Cheeses: 3
  • Default personal text
Stracchino Cheese Making
« on: May 29, 2013, 08:58:15 PM »
This last weekend I made a stracchino for the first time.  I used the recipe from Artisan Cheese Making At Home.  Flavor after a day is similar to a mild muenster.  Not quite as spreadable as I thought it would be, I think the next time I would cut down on the rennet.  I used some on a pizza last night.  And I know it is supposed to be square, but I don't have a square mold.


Guests, join the CheeseForum.org community to remove this ad.


Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,223
  • Cheeses: 202
  • Contemplating cheese
Re: Stracchino Cheese Making
« Reply #1 on: May 30, 2013, 08:49:43 AM »
Did it melt? Never made Stracchino.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline seemunkee

  • Medium Cheese
  • ***
  • Location: Maryland
  • Posts: 33
  • Cheeses: 3
  • Default personal text
Re: Stracchino Cheese Making
« Reply #2 on: May 30, 2013, 09:19:57 PM »
Yes it did.  I put both mozzarella and stracchino on it.

Offline cheeseslovesu

  • Medium Cheese
  • ***
  • Location: Northern NSW Australia
  • Posts: 68
  • Cheeses: 5
  • Default personal text
Re: Stracchino Cheese Making
« Reply #3 on: August 05, 2013, 06:10:49 AM »
I have seen it at our local Health Food store and I have looked up the recipe but never made it. I took a photo of it so I could remember how it was spelt.