Need guidance on fresh Italian cheeses

M

melissa-dallas

Well-known member
My Italian market is once again taking orders for fresh cheeses. I tried the burrata last time and will get another of those, but they also are offering Crescenza Stracchino, Robiola and Caprino. Anybody had any of these, and if so, opinions? What are they like?

 
All three are from Northern Italy.. They are all young cheeses--Stracchino is

from "tired" cows--ie the cows are stressed from their climb down the mountains--it is runny and mild.

Roliola can be from goat, sheep, or cow. It resembles brie-with a rind, but is richer.

Caprino comes from goats milk (Caprino means goat in Italian) It is rich but doesn't really taste "goaty"

You'll love all three.

 
Some people find stracchino flavorless. Usually it's spread on bread for breakfast, or on crostini

before dinner--if the latter, it's often livened up with strips of anchovy, or salted capers.

 
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