This is a very young cheese. It has no rind and a very soft, creamy texture with a mild and delicate flavor. It is normally square in form. The name Stracchino derives from the Lombard word “stracch”, meaning “tired”. It is said that the milk from tired cows coming down in the Fall from the Alps, is richer in fats and more acidic. The milk of such cows gives the cheese its characteristic flavors. Transforming this milk into cheese, they use rennet (unlike Robiola which uses milk that has just soured.) Stracchino can be eaten on its own, on a cheese plate, used as the filling for focaccia, piadina and, of course, Pizza.