Strachitunt is a blue cheese because of the color of the molds that form its distinctive vening. It is an ancestor of gorgonzola cheese and belongs to the large stracchini family. A raw milk cheese, it is made from cow’s raw whole milk obtained from two milkings. The seasoning process spans at least 75 days. During the processing, the rind must be pierced to let oxygen in and thus allow the formation of molds. This brings about the very recognizable greenish-blue patterns owing to which Strachinunt is called a “blue cheese” (or “erborinato” in Italian, from the word “erborin” which means “parsley” in the Lombard dialect). The production process of Strachitunt abides by strict regulations in order to receive the PDO status. For instance, the milk must come from cows reared in farms located within the specified production area, and at least 90% of them must belong to the Braunvieh breed. The cow’s diet must consist of at least 65% grass and hay, 90% coming from the Strachitunt area. The use of corn silages and total or partial skimming are forbidden.