Crescenza cheese originated from Italy, is made from a type of Italian cow's-milk, typical of Lombardy, Piedmont, and Veneto.

The name 'Crescenza' is derived from the Italian word 'stracca' which means 'tired' in English. It is called so as the cheese is made from the tired cows whose milk is used to make the cheese. It is said that the cows get tired by going up and coming down the alpine pastures and as a result, the cheese becomes richer in fats and more acidic in nature.

Crescenza is a very soft cheese with creamy texture and no rind. It usually has a mild and delicate flavor.

It is usually eaten on its own when the cheese is very young. In some region of Tuscany, it is also used as the filing for some dishes.

• Made from cow's milk
• Country of origin: Italy
• Region: Lombardy, Piedmont, and Veneto
• Synonyms: Stracchino
• Type: soft
• Fat content: 51%
• Texture: creamy
• Rind: rindless
• Color: white

Other Italian cheeses:

• hard cheeses: Asiago, Bra, Canestrato, Fiore Sardo, Grana, Grana Padano, Parmesan, Pecorino, Pecorino in Walnut Leaves, Pecorino Romano, Pressato, Ragusano, Raschera, Ricotta Salata, Romano, Toscanello, Ubriaco, Zanetti Grana Padano, Zanetti Parmigiano Reggiano
• semi-hard cheeses: Castelmagno, Fresh Truffles, Provolone, Toma
• semi-soft cheeses: Bel Paese, Bocconcini, Casciotta di Urbino, Fontina Val d'Aosta, Fresh Truffles, Il Boschetto al Tartufo, Mozzarella, Pannerone, Quartirolo Lombardo, Scamorza, Sottocenare al Tartufo, Taleggio
• soft cheeses: Caciocavallo, Caciotta, Dolcelatte, Formaggio di capra, Fresh Truffles, Gorgonzola, Gorgonzola Cremificato, Mascarpone Torta, Montasio, Mozzarella di Bufala
• fresh soft cheeses: Fresh Mozzarella, Fresh Ricotta, Mascarpone