Stravacco is a cheese made from raw cow's milk from the Prosecco hills of Veneto. The Ponte Vecchio farm is located in the middle of vineyards, and the Curto family makes cheese from the milk of the local Bruna cow – a breed whose milk is naturally rich.

The rind is thin and straw-yellow, with a traditional basket weave pattern on the surface. The interior is ivory white, soft and almost creamy, with small eyes and a moist texture.

The flavor is milky and gently acidic, somewhat reminiscent of fresh yogurt. Not strong, but balanced and approachable.

Stravacco works well on its own, but also melts beautifully. Add it to risotto or gnocchi, let it soften over polenta, or serve with thin zucchini carpaccio. Fruity sake surprisingly enhances the cheese's softness very well.