Stracchino di crescenza is an Italian cheese that is typically made with cow's milk, but it can also be made with water buffalo's milk. The texture of stracchino is creamy and buttery, so it's often used as a spread. The flavors are mild, fruity, creamy, and sweet.
Although it is nowadays associated with the regions of Lombardy, Piedmont, Liguria, and Veneto, it was first produced in Lombardy's Po valley. It's recommended to serve stracchino with fresh fruit or cold cuts and pair it with a glass of fruity white wine.
Mascarpone is a cheese from the Italian region of Lombardy, characterized by its very high fat content, ranging from 60% to 75%. Its texture can be smooth, creamy, or buttery, depending on the production process, while the flavors are lemony, sweet, full, and buttery.
It is an essential ingredient in the preparation of desserts such as cheesecake, zabaglione, and tiramisu. Mascarpone is often mixed with coffee or cocoa, although it can also be used in savory dishes, accompanied by mustard, fresh herbs, or anchovies.
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Dolcelatte is an Italian blue-veined cheese that was initially produced by the Galbani Company. The cheese is made from cow's milk and matures for 2 to 3 months. It's produced in the same way as Gorgonzola, but Dolcelatte is made from the curd of just one milking, making it a bit harder.
Its texture is soft and creamy, and the flavors are mild, slightly tangy, and sweet. Originally, Dolcelatte was produced for the British market to give the people a milder alternative to Gorgonzola. It's recommended to serve the cheese with figs and grapes and pair it with a glass of Merlot or Port.
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