Strachatella cheese is considered a delicacy in many countries. It has an unusual, very delicate texture and a pronounced creamy taste. This product is a soft cheese thread, filled with thick cream. It can be served as a snack or used to prepare various dishes.
History of occurrence
Strachatella cheese was invented in Italy, and not at all setting out to make a delicacy. The poor inventor, whose name is unfortunately not known to history, was worried about much more prosaic issues of economy. He set out to figure out how to use the unsold remnants of inexpensive mozzarella, and cooked strachatella from it. Soon, the recipe spread throughout the country, and today it is known throughout the world. Want to make this treat at home? No problems! And if you use some Provencal or Italian herbs and even get some live cream, you will get a wonderful product that tastes even better than the purchased one.
How to cook at home
Strachatella cheese can be stored in the refrigerator for 4 days, but it tastes best immediately after cooking. For a small portion, we need the following:
- two balls of mozzarella with brine;
- high fat cream - a glass or a little more;
- salt to taste;
- a pinch of herbs (optional).
Drain the brine, heat to 80 degrees, load the mozzarella chopped into halves into it. Warm up for about a minute and quickly pull the threads out of the plastic cheese mass. Fold them in the cream, where they cool quickly.
That's all, the strachatella cheese is ready.
Compatibility with other products
This cheese variety goes well with all those products that are often found in recipes with other cheeses. You can experiment with cherry tomatoes, boiled eggs, arugula and iceberg, toasted nuts, grapes, chicken breast. All of these ingredients accentuate the delicate flavor that is famous for straccella cheese.
What do they eat it in their historical homeland with? Italians prepare creamy soups with gentle cheese, add to vegetable salads, spread on bruschetta.