Strachitunt

Strachitunt is a raw whole cow's milk blue cheese produced exclusively in four municipalities of the Valtaleggio area in Bergamo province, made by the ancient dual-curd technique using two curds obtained from separate milkings approximately 12 hours apart. The marbling arises from natural mould spores; adding fungal cultures to the milk is prohibited. The fat content is at least 48 % of dry matter.

About this designation

Strachitunt holds PDO status registered under file number PDO-IT-1047, with EU protection granted on 19 October 2012, and is recorded in eAmbrosia under identifier EUGI00000014299. The designation is administered by the Consorzio per la tutela dello Strachitunt. The production area is confined to the municipalities of Taleggio, Vedeseta, Gerosa, and Blello in Bergamo province, all situated at a minimum altitude of 700 m above sea level. Raw milk must come from at least two daily milkings, with at least 90 % of the total supplied by Bruna cows. Grass and hay from mixed-grass meadows must constitute at least 65 % of the total dry matter in the cattle's diet, and at least 90 % of that fodder must originate from within the defined geographical area. The use of maize silage is prohibited. The dual-curd method combines one warm curd and one cold curd, each obtained from a separate milking approximately 12 hours apart. Maturation lasts at least 75 days. The finished cheese is cylindrical, with a diameter of 25 cm to 28 cm, a heel height of 15 cm to 18 cm, and a weight of 4 kg to 6 kg. The fat content must be at least 48 % expressed as a percentage of dry matter. Whole wheels are released for consumption bearing the designated logo stamped on one side and the date of production stamped on the heel. Companies cutting and packaging the cheese outside the geographical area must notify the Consorzio di Tutela prior to carrying out such activities.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 19 October 2012 under file number PDO-IT-1047 (eAmbrosia: EUGI00000014299).
• The addition of fungal cultures to the milk is prohibited; marbling derives solely from mould spores naturally present in the milk and the maturing environment.
• At least 90 % of the raw milk must come from Bruna cows reared within the four permitted municipalities of Bergamo province.
• Maturation must last at least 75 days, and all production stages — including cow rearing, milking, and cheese-making — must take place within the defined area.

Tasting notes

Lombard cow's milk blue-veined cheese from Val Taleggio, traditional two-curd "two-paste" preparation. Pale ivory paste with natural blue-green veining, soft creamy texture, complex flavor combining Taleggio-like creaminess with mild blue tang and grassy alpine notes.

HoReCa use

Centerpiece of a Bergamasco cheese course; paired with chestnut honey or saba; component of a cheese board with regional cured meats.

Packaging

• wheel-full-3-6kg
• wheel-half-vacuum-1.5kg
• wedge-vacuum-300g