Stracciata facts for kids

Quick facts for kids Stracciata
Country of origin	Italy
Region	Molise
Town	Agnone, Capracotta, Carovilli, Vastogirardi
Source of milk	Cow
Pasteurised	Yes

Stracciata is a yummy, fresh cheese from Italy. It's made from cow's milk and shaped into long, flat strips, about 4 to 5 centimeters wide and 1 centimeter thick. These strips are often folded or woven. The name Stracciata means "tattered" in Italian, which describes how the cheese looks.

Making Stracciata Cheese

Stracciata cheese is made in a special part of Italy called Molise. It comes from towns like Agnone, Capracotta, Carovilli, and Vastogirardi. The milk comes from local cows that often eat fresh grass in pastures.

From Milk to Curd

To start, milk from the evening and morning is heated in large pots. The temperature is usually around 36°–38° Celsius (98°–100° Fahrenheit). A little salt is added to the milk.

Next, something called rennet is put into the milk. Rennet helps the milk turn into a soft, lumpy substance called curd. This process takes about 20 to 30 minutes.

Shaping the Cheese

Once the curd forms, it's broken into small pieces, like grains of corn. Then, it's left to cool down for an hour or two. Some of the liquid, called whey, is removed. The curd then rests for about 90 minutes.

After resting, the curd is cut and left to get a bit more sour. Cheesemakers check it by hand to make sure it's just right. They might even test a small piece in hot water to see if it stretches.

Stretching and Cooling

When the curd is ready, it's crushed more and put into wooden tubs. Very hot water (around 90°C / 194°F) is poured over it. The cheesemaker kneads the curd with a wooden spoon, stretching and shaping it by hand. This takes about 10 minutes.

The cheese dough is then pulled into long, flat strips. These strips are quickly cooled in cold water and then placed in salty water.

Final Touches

Finally, the long strip is torn into pieces about 50 centimeters long. These pieces are folded three times to make smaller blocks, usually weighing 400–500 grams. Stracciata is best eaten within a few days.

You can make Stracciata all year round. But many people think it tastes best in the summer. That's when the cows are eating the freshest green grass in the Molise pastures.

History of Stracciata

The name "Stracciata" comes from how the cheese is made. Cheesemakers "tear" or "shred" the cheese curds and stretch them into long, flat pieces. This cheese first came from the Molise region, especially in Agnone.

Long ago, Stracciata was a popular food at parties and weddings. People would often serve it with bread and ham. Because of its long, flat shape, it was often laid out nicely on top of the bread.

How to Enjoy Stracciata

Stracciata is usually eaten fresh and uncooked. It tastes great with ham and a drizzle of olive oil. You can also enjoy it with a fresh salad. Remember, it's best to eat Stracciata within five days of when it was made.

Special Recognition

Even though Stracciata isn't sold everywhere, it's quite special! The Pope himself buys dairy products from Molise, including Stracciata, from a local dairy farm. This means Stracciata is an important part of the Pope's menu at the Vatican City.