Stracchino

It's called Stracchino and it is a soft and creamy cows milk cheese with a rather mild flavour, you see it used in Piadina in Tuscany and Emilia-Romagna.

Archive 2007-12-01 Haalo 2007

It's called Stracchino and it is a soft and creamy cows milk cheese with a rather mild flavour, you see it used in Piadina in Tuscany and Emilia-Romagna.

Weekend Herb Blogging #112 Haalo 2007

The Stracchino starter $10, with soft cheese, grilled radicchio, crostini and truffle oil, is a well thought out dish, combining creamy, bitter, crunchy and aromatic elements that worked well together.

Archive 2007-11-01 2007

When the rice is just about ready and the last of the stock has been absorbed add in the Stracchino stirring it vigorously into the risotto - taste and adjust the seasoning.

Weekend Herb Blogging #112 Haalo 2007

The Stracchino starter $10, with soft cheese, grilled radicchio, crostini and truffle oil, is a well thought out dish, combining creamy, bitter, crunchy and aromatic elements that worked well together.

At My Table 2007

When the rice is just about ready and the last of the stock has been absorbed add in the Stracchino stirring it vigorously into the risotto - taste and adjust the seasoning.

Archive 2007-12-01 Haalo 2007

Between the windows a goodly Stracchino cheese, and on one side of it ample vestiges of a genuine Verona Salami .... '

Story-Lives of Great Musicians Francis Jameson Rowbotham

Stracchino or Crescenza is a cheese much like the French _Brie_.

The Gourmet's Guide to Europe Algernon Bastard 1885

Must-Haves: Stracchino, house-cured ham, and agnolotti, if on the menu-but they probably won't be

Serious Eats: New York 2009

The Campo (which is a chicken “cacciatore” type of filling), the Terreno (Salmon), Fiore (Beef), Sirocco (Prosciutto & Stracchino) or Botanico (Vegetarian).

Sugo! e Basilico… the Best Burrito in Midtown??? | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2007