What is Crescenza?
There growth - more or less correctly also called stracchino - it is a soft cheese typical of northern Italy, obtained from pasteurized cow's milk subjected to coagulation rennet, with subsequent seasoning (better defined refinement) of 7-10 days at low temperatures.
The crescenza looks like a soft block in the shape of a parallelepiped, with a side of 18cm, flat faces, a side of 4-5cm and an average weight of 1.5-2kg. To be precise, the crescenza can be divided into two types: a soft one (with a gelatinous appearance) and a firmer one (greater consistency); the appreciation of both varies according to personal tastes.
The name "crescenza" is due to the fact that after a few days the cheese undergoes a softening which makes it similar in consistency to a Milanese focaccia called "karst ". The more or less improper synonym "stracchino" derives instead from a characteristic of the milk of origin; growth, in fact, is (or should be) obtained from the processing of cows "stracche"(ie tired) as veterans of the transhumance. For this reason, in the past the crescenza was a typical winter processing, while today it is widely distributed also in the other seasons; the dairies involved in the production of crescenza are mainly located in the provinces of: Milan, Pavia, Cremona and Brescia NB As a synonym, some use improperly also the term "robiola".
Crescenza or stracchino?
According to the above, crescenza or stracchino should be the result of the processing of a poor and watery milk; some say that the type of consistency (soft or firm) of this cheese depends on the season in which it is produced. In my opinion, the milk coming from "stracche" cows should be available only after transhumance, therefore, summer growth would have no way of "existing; moreover, if the distinction between the two cheeses depended in some way on the milk of origin, the nutritional characteristics should be quite divergent, but this is not the case. It could therefore be deduced that the "real" crescenza or stracchino (winter and stracche cows), to date, is not so easy to find; moreover, it is conceivable (but questionable ) that the consistency of one or the other product varies mainly according to the composition of the organic starters or the degree of maturation, rather than the milking period.
Having said that, the fact remains that the food composition tables differentiate crescenza from stracchino, creating a bit of confusion about the origin and processing of these two fresh soft cheeses.
Hygiene and Conservation
Growth is a fairly perishable product, which requires both conservation after refrigeration and short-term consumption (within a few days). However, at the production level, growth does NOT have a significantly high microbiological risk, since it is obtained from the processing of pasteurized milk; it is also easily digestible (if compared to more mature cheeses) BUT it does not boast a considerable presence of live lactic ferments.
Gastronomy
Crescenza is an extremely popular and widely consumed dairy product, therefore composed and distributed on an industrial scale. Being a soft cheese, without a rind and spreadable, the use of crescenza is mainly to accompany bread or other analogues; from an associative point of view, it pleasantly approaches white or rosé wines with a light body, undemanding and possibly indigenous to the specific dairy production area (Soave Superiore, Valcalepio, Chiaretto del Garda, etc.).
Nutritional Properties
The crescenza is a derivative of whole cow's milk, therefore it contains both cholesterol and saturated fatty acids; obviously, since it is not a long-aged product but only "refined", the nutritional concentration of fats is less problematic to manage and more contextualizable in the various diets. However, remember that both saturated lipids and cholesterol are nutrients to be kept under control in the diet of those suffering from hypercholesterolemia or those with a high cardiovascular risk.
Growth also contains a good quantity of proteins with a high biological value and, in the absence of oily seasonings, it can constitute (albeit in weights equal to 30%) a valid alternative to meat dishes and fish products (as is appropriate in the milk regime -vegetarian). The few carbohydrates present are represented by lactose, harmless for the healthy subject but problematic if taken by the intolerant.
From the saline point of view, the growth brings a fair amount of sodium, which makes it potentially unsuitable for the dietary regimen against hypertension; on the other hand, the considerable concentrations of calcium successfully contextualize it in the diet of the growing subject. and of the elderly (taking care to keep the TOTAL phosphorus within the right limits).
As for vitamins, growth is rich in vit. A (retinol) and contains a small dose of vit. E (tocopherols); there are no useful data for estimating the B vitamins, but it is likely that they are present.
Nutritional values
Nutritional composition of Crescenza and Stracchino - Reference values of the INRAN Food Composition Tables
Stracchino Vegan - Vegetable Cheese for Spread
- Go to the Video Page
- Go to the Video Recipes Section
- Watch the video on youtube
Bibliography:
- Atlas of cheeses - G. Ottogalli - Hoepli - pages 219-220.
Milk, Dairy Products and Cheeses Asiago Brie Burrata Caciocavallo Rennet Camembert Cheddar Milk Cream Crescenza Emmental Feta Milk Flakes Fontina Herbal Cheeses Lean Cheeses Cheeses rich in calcium Gorgonzola Gouda Grana Padano Gruyere Kéfalair Adapted milk Artificial milk Condensed milk Asphyxiated milk Goat's milk Sheep's milk Rice milk Soy milk Powdered milk and concentrated milk Skimmed and semi-skimmed milk Lactose-free milk Milk Vegetable milk Dairy products Lerdammer Mascarpone Montasio Buffalo mozzarella Mozzarella Whipped cream Cooking cream Fresh cream Parmigiano Reggiano Pecorino Philadelphia Primo Sale Provolone Ricotta Robiola Roquefort Scamorza Sottilette Squacquerone Taleggio Tomino Yogurt OTHER ARTICLES MILK AND DERIVATIVES Categories Alcoholic foods Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Cold cuts S pezie Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's Day, Mum, Dad Recipes Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Protein Recipes Regional Recipes Vegan Recipes
