A recently rediscovered and recreated cheese of the Valtallegio district, strachítunt is the Bergamo dialect word for stracchino tondo. It's produced with raw cow's milk, according to the age-old method of layering the evening curd and morning curd. It's aged for at least 75 days, during which time holes are drilled into it to encourage the growth of marbling mould amid its creamy streaks.
In late October, Pizzino di Taleggio holds a Sagra dello Strachítunt.
Images by: rosamarinanews