Fresh Stracciatella

Cows milk Stracciatella originated in Puglia in the heel of Italy. Curds are stretched and shredded and presented in a lightly salted cream. The result is salty, creamy and silky.

There are lots of ways to eat it.

It’s perfect to spread on bread for a lazy, tasty brunch.

Our family enjoys slow baked potatoes and one of our favourite toppings is spoonfuls of stracciatella ladled over a steaming hot spud. Delicious.

Velocheese Stracciatella is available now at Indie Fude, Comber; LocalBox, online, and Two Sisters, Belfast.

For the most ravishing experience, Stracciatella is best eaten as soon as possible after purchase.

Day Trip to Bangor (Didn't we have a wonderful time)

Velocheese had a grand day out to Bangor today with Johnnie at Indie Fude.

Thank you to everyone who came to support the first Harvest Market in Bangor. If you loaded up with Velocheese Stracciatella, here’s a lovely recipe by Erin at the Edible flower.

It was great seeing Sandy and Konrad at Papas Mineral Co.

Also learning about the sustainable harvesting methods employed by The Peninsular Kelp and trying their dulse butter (It went really well on crackers with Indie Fude cheese!).

Lastly a big shout out to Ratty Tat Hats; we were mesmerised with the hat sported by William at the Local.