They look alike but they are not at all the same: crescenza and stracchino are often mistaken for each other but, despite being both soft kinds of cheese, they have numerous differences. Milk, seasoning, properties: let’s see them all in detail, with some tips for using them in the kitchen.
The growth and soft cheese are part of the family of soft cheeses, are both light-coloured, fresh and delicate flavour yet are not at all the same thing. They are often mistakenly confused, but crescenza and stracchino are very different cheeses, in terms of ageing, the raw material of origin, properties and nutritional values. Whether you choose to enjoy them alone on a simple slice of toasted bread or you want to use them to enrich your recipes, here’s how to recognize crescenza and stracchino.
The soft cheese is a soft cheese deriving from raw whole milk or pasteurized milk of cows “stracche”, from the Lombard dialect stracch which means “tired.” In ancient times, milking for this type of low -protein milk took place when the cows returned from the summer pasture, around 900 meters high, and were just tired: this was precisely the moment when the milk was particularly easy to work to obtain this type. of cheese which was then aged for about 20 days, which increase in the case of Strachitunt Dop blue stracchino. Today, however, thanks to industrial production, stracchino is produced throughout the year.
Product and loved particularly in northern regions, stracchino is cheese without rind from the delicate taste and less intense with respect to growth, mainly composed of water (54%) where we find a discreet caloric intake (300 kcal per 100 grams of product) and a good supply of calcium (100 grams of stracchino cheese contain almost 40% of the daily requirement), but absent carbohydrates and fibre.
The growth is a raw soft cheese resulting from the processing and maturing of whole milk pasteurized vaccine. A slightly less caloric cheese than stracchino (about 257 kcal per 100 grams of product) but richer in high biological quality proteins, highly assimilable calcium and a good supply of vitamins and mineral salts. Recognizable for its delicate and tastier taste than stracchino, crescenza owes its name to its ability to grow (from the Latin Crescentia, the verb to grow) and increase in volume during and after the maturing that does not exceed 7 days. According to other sources, the name derives from the Lodi dialect in which “crescenza” means the focaccia, also leavened and therefore grown.
Use in the kitchen- crescenza and stracchino
If it is true that crescenza and stracchino have similar flavour and texture, it is also true that they find different spaces and uses in the kitchen. In fact, between the two the stracchino is the most used, for its more neutral taste and its creamier texture, excellent for embellishing many types of dishes, from first to second courses:
The crescenza, less used, boasts a traditional recipe all by itself: have you ever heard of Recco focaccia? A Ligurian speciality that does not require leavening and that is cooked at very high temperatures: then it is stuffed, naturally, with abundant growth.