There’s a difference between stracchino and crescenza. The name stracchino comes from “strac” that means tired in some parts of Lombardy, this cheese is made when cows comes down from the pasture (so they says cows are tired) specially at 900 mt of altitude, the milk produced by cows in that moment is perfect for the typical soft and creamy/jelly cheese. Crescenza is made white normal pasteurised whole milk and the name means “which come out” from the mold becomes of gases produced naturally during its 2 week fermentation (the main difference as well as milk). Anyway you did’t do any of the two but making cheese at home is difficult so great job. Hi everyone from Cremona (south Lombardy)
ARE YOU KIDDING ME my family comes from Alto Adige and I lived for a while in Veneto and I’ve been searching for a good casatella recipe since forever! Just yesterday I had some leftover milk from making mozzarella and thought I should make some casatella and boom, here is my favorite cheese maker DOING IT! YOU ARE AMAZING!
A casaro once told me that he was making stracchino by cutting curds very big. Then he immediately put them in the molds and let them to dry in a room at 35°C 80% humidity without touching them for 24 hours. After that he was flipping them once and kept in the fridge for 5 days. After 5 days the stracchino makes the famous "goccia" which is the milk drop when you cut it open. Hope it helps.
That's right. I am italian and the right stracchino is made in this way (curds very big), and must be eaten in max 8 days. And usually cream must be added to the milk about 8-10 %.
Hello Mr. Curd Nerd! I am a non french/ have been living in France for 15 years/ cheese loving thing. I have been following you for more than a year and I love your cheese tutorials and tastings. There is a French cheese that not a lot of non-French people know about, but is the most buttery, the creamiest and yummiest that I have ever tasted, it is called Brillat Savagrin, like the 19th century chef. I would like to know if you can make a tutorial for it, or a taste test if it is too complicated ;) Best regards...
Tried making this last weekend and didn’t prepare at all, so I used mesophilic culture instead of yogurt. Let the curd set too long as well. But while it tastes a little sharper than I think it was supposed to, the texture is amazing and will be going on pizza this weekend.
Hi Gary, I made this cheese as my first attempt and it came out really well.. I really enjoyed making it. A big thank you for all your videos. Have learnt alot.
I can't tell you how thankful I am for this. I am moving back to the US in September after a year of living in Italy, and one thing I will miss is crescenza! I've been following your videos for a while but didn't consider actually making cheese at home until now. Grazie infinite!
I just made this, thank you for the clear and detailed instructions. Now I'm waiting for its white coat to show up. Your videos (and e-book) are the best!
I love that I'm hearing the word "stracchino/crescenza" in an Australian accent! Fair play to you. Stracchino is used in "focaccia di Recco", which is from my region, and it is funny to learn how to make the cheese from somebody on the other side of the world in another hemisphere! (It is supposed to be so soft that you pick it up with a spoon)
It is not really stracchino. Stracchino has the consistency of a very soft mozzarella. This is more compact. Crescenza is instead very creamy, almost "compacted whipped cream". I am not sure if you got a different result because of the longer aging of the added fungus. In any case it looks very interesting and I'll try it myself. Thanks
This may be a great cheese for me to try, as I am pretty new to being a curd nerd. Have you ever made a Robiolo? That's my absolute favorite cheese, and it's only available in the market a month or two out of the year.
Just tried this, and mine came out with an acidic flavour and slightly firmer than I expected. This was after 5 days in the fridge. Still delicious, but not quite what I was expecting. I thought I'd followed the instructions quite closely, except I'm in Hong Kong and the kitchen ambient temp is around 28-30C. Would this be too high when leaving it out to drain? It was left overnight.
Having eaten crescenza only fresh, I'm curious to see how it does in a ripened state, given that it is, well, bland, both because of its smooth, uneventful taste, and the lack of salt.
Hi Gavin, just wondering if you can use Penicillum Candidum in this cheese in stead of the Geotrichum? What do you anticipate would be the effect of this substitution in the final cheese?
@@GavinWebber Oh, OK. Interestingly this website cheesemaking.com/products/talleggio-cheese-making-recipe lists Tallegio as also being called Stracchino. I think the difference is Bacteria Linens.
Nope, is not stracchino nor crescenza...You obviously never tried these two different cheeses...sorry mate...Looks like a very nice soft cheese, but nope...nothing to do with those you keep calling crescenza/stracchino...I encourage you to try the originals..maybe you get the inspiration to do the right ones :-)
Yes. I lived in Italy. We ate this all the time. It actually is very soft and easily speadable. It is also not very salty. I lived in the deep south of Italy. Many ate it on bread as a sandwich or was added to pizza. There is an Italian gentlemen that actually shows you how to make it also on UA-cam.(CUOREDICIOCCLATO)
I'm italian specifically where the stracchino Born!!!! That's Not stracchino and not Crescenza Point 1 stracchino and crescenza are 2 different type of cheese Point 2 the stracchino haven't mould!!!! It's fresh and creamy cheese so don't give false information to the peoples Point 3 before to do any video about cheese you have to try it so you know what you talking about!!!
Hi Gary, nice try but I’m sorry, that is not stracchino nor crescenza. It should be very creamy, that cheese lost too much moisture and came out too hard looking like a primo sale. Nice try though.
I don't do horizontal cuts and get a cheese called squaqquerone which is much creamier than Stracchino. Also, I don't really think Geo.Cand is appropriate for this cheese but as they say, "De Gustibus non est disputandum". Nevertheless, awesome recipe which was instrumental and only tailored it a bit for my taste.
There’s a difference between stracchino and crescenza. The name stracchino comes from “strac” that means tired in some parts of Lombardy, this cheese is made when cows comes down from the pasture (so they says cows are tired) specially at 900 mt of altitude, the milk produced by cows in that moment is perfect for the typical soft and creamy/jelly cheese. Crescenza is made white normal pasteurised whole milk and the name means “which come out” from the mold becomes of gases produced naturally during its 2 week fermentation (the main difference as well as milk). Anyway you did’t do any of the two but making cheese at home is difficult so great job. Hi everyone from Cremona (south Lombardy)
ARE YOU KIDDING ME my family comes from Alto Adige and I lived for a while in Veneto and I’ve been searching for a good casatella recipe since forever! Just yesterday I had some leftover milk from making mozzarella and thought I should make some casatella and boom, here is my favorite cheese maker DOING IT! YOU ARE AMAZING!
Love the new intro music. And wow! How To Make and Taste Test in one video!
Curd Heaven!
A casaro once told me that he was making stracchino by cutting curds very big. Then he immediately put them in the molds and let them to dry in a room at 35°C 80% humidity without touching them for 24 hours. After that he was flipping them once and kept in the fridge for 5 days. After 5 days the stracchino makes the famous "goccia" which is the milk drop when you cut it open. Hope it helps.
That's right. I am italian and the right stracchino is made in this way (curds very big), and must be eaten in max 8 days. And usually cream must be added to the milk about 8-10 %.
Hello Mr. Curd Nerd!
I am a non french/ have been living in France for 15 years/ cheese loving thing.
I have been following you for more than a year and I love your cheese tutorials and tastings.
There is a French cheese that not a lot of non-French people know about, but is the most buttery, the creamiest and yummiest that I have ever tasted, it is called Brillat Savagrin, like the 19th century chef.
I would like to know if you can make a tutorial for it, or a taste test if it is too complicated ;)
Best regards...
Tried making this last weekend and didn’t prepare at all, so I used mesophilic culture instead of yogurt. Let the curd set too long as well. But while it tastes a little sharper than I think it was supposed to, the texture is amazing and will be going on pizza this weekend.
Hi Gary, I made this cheese as my first attempt and it came out really well.. I really enjoyed making it. A big thank you for all your videos. Have learnt alot.
I can't tell you how thankful I am for this. I am moving back to the US in September after a year of living in Italy, and one thing I will miss is crescenza! I've been following your videos for a while but didn't consider actually making cheese at home until now. Grazie infinite!
I just made this, thank you for the clear and detailed instructions. Now I'm waiting for its white coat to show up. Your videos (and e-book) are the best!
I love that I'm hearing the word "stracchino/crescenza" in an Australian accent! Fair play to you. Stracchino is used in "focaccia di Recco", which is from my region, and it is funny to learn how to make the cheese from somebody on the other side of the world in another hemisphere! (It is supposed to be so soft that you pick it up with a spoon)
Thank you Mr. Gavin for excellent recipe and for sharing with your followers !! regards
Love your vids mate, you and self sufficient me are my new fav channels as I’ve discovered gardening and cheese making this year!
Good call on adding the Geotrichum candidum!
Thumbs up from cape town south africa.
This one is going on my to-do list!
Good one gavin! Keep em coming!
ive tried this and it makes a fantastic cheese. I added a little geotrichium Candidum which gave a nice bloom the the delicate rind.
Sounds great!
I don’t have any intention of making any cheese. But I love your videos. Great work!!
Thanks Gavin, I get so excited when I see new cheesy video uploads. Yummm
This looks like one I'll be trying soon!
“That’s a very well rounded cheese”
Nice try, but I can clearly see it’s a square cheese.
My favorite of all the comments
Definitely have to give this one a try!
It is not really stracchino. Stracchino has the consistency of a very soft mozzarella. This is more compact. Crescenza is instead very creamy, almost "compacted whipped cream". I am not sure if you got a different result because of the longer aging of the added fungus. In any case it looks very interesting and I'll try it myself. Thanks
I agree with you. This is not the correct way to make either Stracchino or Crescenza.
Another fantastic looking cheese. Cheers, Gavin.
Hi Gavin;
When you are going to make Gorgonzola ?
I am very curious about home made Gorgonzola result.
"Stir for no more than one minute!" should be on a mug.
The new intro is nice!
Thanks
This may be a great cheese for me to try, as I am pretty new to being a curd nerd. Have you ever made a Robiolo? That's my absolute favorite cheese, and it's only available in the market a month or two out of the year.
Bravo
Just tried this, and mine came out with an acidic flavour and slightly firmer than I expected. This was after 5 days in the fridge. Still delicious, but not quite what I was expecting. I thought I'd followed the instructions quite closely, except I'm in Hong Kong and the kitchen ambient temp is around 28-30C. Would this be too high when leaving it out to drain? It was left overnight.
You're who I want to be when I retire!
This is amazing. Do you make bread with the whey?? It looked like good rich whey. That cheese must be amazing.
I make a drink called Blaand; ua-cam.com/video/j_x_TUxhzo4/v-deo.html
@@GavinWebber what does the Blaand taste like I wonder.
Might have to have a go at this one! Can I just use a mesophilic culture instead of yoghurt?
I think I may have broken an international law or something. I just made Crescenza using eggnog instead of milk. It is ripening now.
So it looks like a brie...is that what it tastes like? Cheers! Chris.
Hi Gavin, I have forgotten to add the salt at the begining, could I drop It in another time of tre proccess ? Thanks
Add to the curds before you add them to the mould
I think I found some Italians
Another question, could I ripe this cheese for several months or It might be spolied ? Thank you
It is too moist to ripen for any longer
I've never had the opportunity to eat cheese with mould on it what is the mould like? Does it add flavor or is it an added texture people like?
For those who care, it's pronounced "kreshentsa".
Having eaten crescenza only fresh, I'm curious to see how it does in a ripened state, given that it is, well, bland, both because of its smooth, uneventful taste, and the lack of salt.
Hi Gavin, just wondering if you can use Penicillum Candidum in this cheese in stead of the Geotrichum? What do you anticipate would be the effect of this substitution in the final cheese?
It would be a different cheese
It would start to ripen as a camembert would
@@GavinWebber Oh, OK. Interestingly this website cheesemaking.com/products/talleggio-cheese-making-recipe lists Tallegio as also being called Stracchino. I think the difference is Bacteria Linens.
No bug net this time?
Have you ever tried to make Catupiry cheese? en.wikipedia.org/wiki/Catupiry
Will it melt?
Probably not. More likely it will flatten and brown under the grill
Did the mold add any flavor?
Just little hint of mushrooms. Very faint.
Is it possible to create stracchino from cottage cheese?
Don't know, never tried it.
If I can be a jerk and correct you, the "sc" in Crescenza is pronounced like "sh" - so it sounds like creshenza, not cresenza.
LONG LIVE CURD NERDS!
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What did he say?
Can’t translate?
It’s best spread on a piece of grilled Italian bread and toped with mortadella and chopped pistachios.
You got a lot of cheese for just 4 quarts of milk.
Did you ever try ripening the second one in the waxed paper?
Almost appears like a italian camembert or a brie.
Did you eat in your life crescenza and stracchino? 😱😱😱😱
I was born in Italy although I am an American citizen now. Stracchino and Crescenza are NOT made this way, and they definitely have NO mould on them.
Nope, is not stracchino nor crescenza...You obviously never tried these two different cheeses...sorry mate...Looks like a very nice soft cheese, but nope...nothing to do with those you keep calling crescenza/stracchino...I encourage you to try the originals..maybe you get the inspiration to do the right ones :-)
Yes. I lived in Italy. We ate this all the time. It actually is very soft and easily speadable. It is also not very salty. I lived in the deep south of Italy. Many ate it on bread as a sandwich or was added to pizza. There is an Italian gentlemen that actually shows you how to make it also on UA-cam.(CUOREDICIOCCLATO)
I'm italian specifically where the stracchino Born!!!! That's Not stracchino and not Crescenza
Point 1 stracchino and crescenza are 2 different type of cheese
Point 2 the stracchino haven't mould!!!! It's fresh and creamy cheese so don't give false information to the peoples
Point 3 before to do any video about cheese you have to try it so you know what you talking about!!!
Whey? SCOOP? It seems you are on the way to leave humanity behind!
Hi Gary, nice try but I’m sorry, that is not stracchino nor crescenza. It should be very creamy, that cheese lost too much moisture and came out too hard looking like a primo sale. Nice try though.
I don't do horizontal cuts and get a cheese called squaqquerone which is much creamier than Stracchino. Also, I don't really think Geo.Cand is appropriate for this cheese but as they say, "De Gustibus non est disputandum". Nevertheless, awesome recipe which was instrumental and only tailored it a bit for my taste.