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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: seemunkee on May 30, 2013, 01:58:15 AM

Title: Stracchino Cheese Making
Post by: seemunkee on May 30, 2013, 01:58:15 AM

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.

Title: Re: Stracchino Cheese Making
Post by: Boofer on May 30, 2013, 01:49:43 PM

Did it melt? Never made Stracchino (http://www.sfgate.com/food/article/Stracchino-a-worthy-substitute-for-mozzarella-2365931.php).

-Boofer-

Title: Re: Stracchino Cheese Making
Post by: seemunkee on May 31, 2013, 02:19:57 AM

Yes it did.  I put both mozzarella and stracchino on it.

Title: Re: Stracchino Cheese Making
Post by: cheeseslovesu on August 05, 2013, 11:10:49 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.