Strachitunt: Echoes of Bergamo's Past

The Italian Strachitunt is a story of tradition, ancient craftsmanship and love for the Bergamo Valley.

"Well-ripened, visually pleasing and tasty cheese"

The Roman scholar Strabo wrote in his "Italia Descriptio" that during the Roman period

The inhabitants of the Orobic valleys, and especially of the Brembana valley (to which the Taleggio valley belongs), travelled to the big cities to obtain basic goods such as resin, honey and cheese. It seems that the dairy industry was already flourishing in the Bergamo valleys at that time.

In fact, dairy farming and dairy farming, along with logging and forestry, have been the main sources of income for the inhabitants of the Taleggio Valley since ancient times. The lack of minerals in the area has encouraged the development of alternative activities such as grazing and cheese production.

Cheese production undoubtedly developed considerably during the Middle Ages. We know this from a document from 1380, in which the local priest and historian Francesco Biava Salvioni reported that the valley was obliged to send the Duke of Milan "ducentum pensa casei boni pulchri ac bene axaxonati", as a sign of submission. At that time, this was an enormous quantity, 1400 kilos of "well-ripened, pleasing to the eye and tasty cheese". This amount is equivalent to about 233 Strachitunt discs weighing 6 kg!

From poor people's cheese to a delicacy for gentlemen

In the Middle Ages, Strachitunt cheese was primarily known as a cheese for the poor. The first Strachitunts were made in the early Middle Ages, adding layer after layer of fresh curd and leftover pieces of cheese from the making of the popular Stracchino cheese, every day for five days. This was a typical way of making cheese when poorer farmers or cheesemakers did not have enough milk or curd to make a whole cheese.

To make the cheese easily distinguishable from the square Stracchino, Strachitunt was made round. The name Strachitunt comes from the Bergamo dialect word for "round Stracchino cheese".

The different stages of ripening in the layers allow the blue to occur naturally in the cheese. Small holes are added to the cheese to allow air to accelerate the development of the naturally occurring molds in the cheese. This gives Strachitunt its blue-green veins.

A piece of ancient Gorgonzola

The connection between Strachitunti and Gorgonzola is quite intriguing. Strachitunti is often considered the predecessor of Gorgonzola, as the cheeses share a common origin in the Lombardy region of Italy.

In the past, Strachitunt and Gorgonzola were essentially the same cheese. As a result of political and economic changes, the production methods and mold designs of the cheeses diverged, leading to the formation of the very different cheeses that we see today. Strachitunt production continued in the Val Taleggio region, while Gorgonzola production moved to the Po River valley.

So if you want to take a peek into the past and experience Gorgonzola as it would have been enjoyed by northern Italian farmers in the Middle Ages, try a piece of Strachintunt!

Pioneers of ethical farming

Cheese has been made in the Taleggio Valley since ancient times

Local farmers and cheesemakers in the Lombardy region are very proud of their heritage and long-standing cheesemaking traditions. They believe that ethical farming and responsible animal husbandry contribute not only to the quality of the cheese but also to the preservation of traditional cheesemaking practices.

The taste of the milk in the region is influenced by the mineralized waters and carbonate rocks of Val Taleggio, as well as the wide variety of plants that flourish in the valley. The cows are fed mainly with grass and fodder from the area, and the raw milk is milked directly in the mountains by the farmer or the cheesemaker himself. This allows the cheesemakers to ensure that the mold strains present in the milk and the ripening environment have the desired effect on the cheese, and that the quality of the milk is always at its highest.

Strachituntin was awarded the DOP at the beginning of the 2000s. The rules are very strict in order to preserve the identity and uniqueness of the cheese. The production area includes four municipalities: Taleggio, Vedeseta, Gerosa (part of Valbrembilla) and Blello. The milk must come from cattle and cows raised on farms in the production area, of which at least 90% are Bruna Alpina; the cows must be fed a diet of at least 65% grass and hay, of which 90% must come from the Taleggio Valley.

Unique craftsmanship

Strachitunt stands out among blue cheeses with its complex flavor profile and crumbly texture.

Strachitunt always ripens for at least 75 days. The rind is thin and grooved, sometimes with a bloom and a yellowish color, which is grayish in winter. The paste is dense, marbled, and softer, straw-colored and creamy due to the unique way the cheese is made.

The aroma is typical of blue cheeses, initially slightly milky, then more mineral. Strachitunt's flavor develops with different aging. The older it is, the stronger the bitter aftertaste typical of blue cheese. In contrast, less mature Strachitunt has a sweet and delicate flavor, with plenty of fruitiness – especially pear. This nuanced palette adds another dimension to the Strachitunt tasting experience, making it a cheese with a story as rich as its flavor.