Stracchino

Similar to crescenza, Stracchino's name comes from stracca, the Lombard word for 'tired' as it was traditionally made in the autumn from the milk of cows weary after their long summer in the Alpine meadows. The cows may be weary but their milk is rich and has a nice bite to it, which gives the cheese its distinctive taste. It's often eaten on an antipasti plate with meats, or in a piadina or in focaccia.

Two types from Lombardy are in in the Slow Food Presidium: Stracchino tipico and Stracchino all'antica delle valli Orobiche, made the old fashioned way in the Orobiche valleys.