Stracchino di Milano
Joel Olson
Milano or Stracchino di Milano, which is known also as Fresco and
Quardo and, when made in the fall, as Stracchino Quartirolo, is a soft,
sweet, fast-ripening table cheese made in Lombardy, Italy. It is classed
in the group with Credenza, and is similar to Bel Paese. It is square,
from 1 1/2 to 2 3/4 inches thick, and weighs between 3 and 6 1/2 pounds.
It is colored yellow, has a thin rind, and may be enclosed in muslin.
The milk is curdled with rennet extract at a temperature of 86 to 91 F.
in 35 to 45 minutes. The curd is cut into pieces the size of almonds.
After the curd settles, it is gathered in a cloth and hung up to drain;
then it is put into forms, pressed lightly, and salted after 2 or 3 days.
It is cured at a temperature of 60 to 65 F. It is ready to eat after curing
for about 20 days and will not keep much longer than 60 days.
Analysis: Moisture, 40 to 50 percent; casein, about 20 percent; fat, 30
percent or more.
USDA Handbook No. 54, Cheese Varieties and Descriptions
1953; George P. Sanders