 | This article has multiple issues. Please helpimprove it or discuss these issues on thetalk page.(Learn how and when to remove these messages) (Learn how and when to remove this message)
|
| Stracciata | |
|---|---|
 | |
| Country of origin | Italy |
| Region | Molise |
| Town | Agnone,Capracotta,Carovilli,Vastogirardi |
| Source of milk | Cow |
| Pasteurised | Yes |
Stracciata is a freshpasta filatacheese produced inItaly.[1][2] Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The namestracciata means "tattered" inItalian.
Stracciata is produced in the municipalities ofAgnone,Capracotta,Carovilli andVastogirardi with milk from local breeds of cattle, mostly kept at pasture and fed withfodder. The milk from the evening milking and morning in the boiler is heated cans,[dubious –discuss] to a variable temperature of 36–38 °C (97–100 °F), depending on the weather.
There are three types ofPAT-certified stracciata: one from the region of Molise,[3] one from the region ofCampania,[4] and one fromMatese[5] in the Apennines.
 | ThisItalian cheese-related article is astub. You can help Wikipedia byexpanding it. |
