Raw milk is warmed up to a temperature of 37 degrees and then thickened in 20-30 minutes with the addition of veal rennet. The curd is broken up into small granules similar in size to a grain or corn, and left to cool for one or two hours. Once ripe, the paste is cut and spun in such a way as to obtain strips of spun paste that is cooled in water and salted in brine, then folded in on itself and packaged in pieces of about half a kilo.
Stracciata is a cheese that should be eaten immediately, perhaps accompanied by sausages such as the soppressate, or prosciutto ham. Or with lettuce, tomatoes and rocket. If stored for several days it is called “stracchina”, which means that it beomes spreadable and even more tasty.