Velocheese Straciatella

The Basics

Make	Soft
Sub Make	Fresh or Unripened cheese: lactic or rennet set
Post-Make	Wrapped, Rolled or Processed
Sub Post-Make	Pasta filata
Typical age profile	One to seven days
Approximate weight(s)	180g tubs
Geographical origin	Belfast, Northern Ireland
Species of milking animal	Cow
Breed of cow	Friesian
Raw/pasteurised milk	Pasteurised cows' milk and single cream
Vegetarian/animal rennet	Animal
Commonly encountered variations	N/A

The Story

Davide Tani, founder of Velocheese, is originally from Cagliari in Sardinia, Italy, and studied cheesemaking in Puglia. He moved to Belfast with his Northern Irish wife in 2015 and started Velocheese, producing pasta filata cheeses, before going into business with local cheesemonger Indie Füde. Together they have set up a dairy and shop at Banana Block – a museum, events space and small business hub in a historic linen mill in East Belfast.

Tani is passionate about engineering and cycling (‘velo’ comes from ‘velomobile’ – a type of bicycle car that he designs) and plans to deliver cheese in Belfast by bicycle.

The company’s stracciatella is normally used to fill burrata, but the blend of single cream and scraps of mozzarella is also available ‘loose’ in pots.

The Character

Like Velocheese’s burrata, the flavour is rich and creamy with a pleasing contrast in textures between the runny cream and the firmer scraps of mozzarella.