Stracchino Italian Cheese
It’s said that cows come down from the alpine pastures in autumn all tired out from a long season of climbing and grazing, and at that point their milk is fuller and fattier. In Italian, the word for tired is stracco, and that’s how this cheese got its name. It’s so young that it has no rind. It’s intensely creamy and pudgy, and can range from mild in flavor like casatica and quadrello di bufala, to the notably pungent taleggio.