Stracciatella is a delicate Italian cheese made from shredded mozzarella strands and cream. It is much softer than standard mozzarella: instead of a firm ball, it is a creamy spoonable mixture with stretchy cheese fibers used on vegetables, meat, fish, and cold appetizers.
It should not be confused with stracciatella ice cream or soup. This product card refers to the dairy cheese, which is close to burrata in composition and culinary use.
Nutrition
Stracciatella usually provides complete dairy protein, substantial fat, and a small amount of lactose. Because it contains cream, it is richer and softer than regular mozzarella, which makes it useful in LCHF meals.
Carbohydrates are usually low, but the exact amount depends on the producer and cream ratio. In keto, the bigger issue is what it is served with: fruit, sweet sauces, bread, and balsamic glaze can change the dish dramatically.
How to Use
It pairs well with tomatoes, cucumber, zucchini, salmon, ham, eggs, olive oil, basil, and roasted vegetables. It is often added to salads, appetizers, keto pizza after baking, and warm vegetable plates where a cool creamy contrast is wanted.
Because of its texture, it is usually not fried or cooked for long. Add it near the end to preserve its freshness and structure.
Choosing and Storage
Good stracciatella smells of fresh milk and cream, without sharp sourness or excess watery separation. The ingredient list is usually short: milk, cream, starter, and salt.
Keep refrigerated and use soon after opening. It is a short-shelf-life product, so warm display, swollen packaging, or strongly sour aroma are warning signs.
