To make grating and slicing easier, chill your creamy, soft stracchino first so it won’t stick to your blade.
Stracchino is a breeze to pair. Easy-drinking reds like merlot, cabernet sauvignon and beaujolais all work well, as do pilsners, pale ales and light hard ciders.
If you want to keep it simple, try stracchino tasty straight-up with a small bowl of olive oil and a loaf of crusty Italian bread. Throw some ripe tomatoes, salty olives, and cured meats on the table, and you have yourself all the fixings for a proper snack attack. If you’d rather turn up the heat, we recommend grating stracchino for a memorable pizza topper or slicing it into a mind altering, super-melty panini.