Squacquerone di Romagna
Squacquerone di Romagna is a rindless, highly spreadable cheese with a delicate milky flavour and a gentle tart edge.
- Milk
- Whole cow’s milk
- Protection
- DOP
- Maturation
- 1–4 days
A curd that keeps its moisture
Squacquerone di Romagna begins with pasteurized or thermized milk, local lactic cultures and calf rennet. The curd is broken into pieces about the size of a walnut, retaining the moisture that gives the cheese its creamy, spreadable texture.
Perforated moulds let the whey drain away, and turning helps that separation. Salting can take place in brine, or salt can be added to the milk before coagulation, either alongside or instead of brining. Maturation is brief: one to four days in refrigerated rooms.
Where Squacquerone di Romagna is made
Its area includes Ravenna, Forlì-Cesena, Rimini, and Bologna provinces, plus the defined part of Ferrara province in Emilia-Romagna.
Emilia-Romagna
Choosing Squacquerone di Romagna
Use the full protected name, Squacquerone di Romagna DOP, when choosing this cheese. The specification sets its maturation as follows: 1–4 days.
Questions worth asking
Which milk is used?
The specification calls for whole cow’s milk.
Where is the protected area?
Its area includes Ravenna, Forlì-Cesena, Rimini, and Bologna provinces, plus the defined part of Ferrara province in Emilia-Romagna.
How long does it mature?
The specification gives these maturation requirements: 1–4 days.
