Made with raw cow’s milk.
The name (‘the strange one’) describes this cheese’s unusually irregular ‘seated’ shape.
The bottom part of the cheese is left unsalted lending it a light and delicate flavour.
The rind develops an inviting sprinkling of flowey white yeasts.
Milk used: raw Piedmontese cow’s milk.
Ingredients: milk, salt, rennet.
Weight of single cheeses: about 0.8kg.
Rennet used: liquid calf rennet.
Nutritional information: Lo strano contains per 100g: 343Kcal; 1.38g carbohydrates of which <0.5 sugars; 26g fats of which 20g saturated fats; 24g protein; 1.48g salt.
Microbiological analysis: negative for Salmonella spp and Listeria monocytogenes.
Analysis performed by SINAL n° 0051 accredited laboratory.
Best before date: this is a semi-matured cheese meaning that if the cheese is kept intact and at the correct temperature, the best before date is flexible. However, in order to maintain optimum flavour and microbiological conditions, we recommend that it be consumed within 150 days after production.