Squacquerone di Romagna PDO

The Squacquerone di Romagna PDO production area covers the provinces of Ravenna, Forli-Cesena, Rimini, Bologna and part of the province of Ferrara, in the Emilia Romagna region.

Squacquerone di Romagna PDO is obtained exclusively with whole cow's milk from the production area. The cows are fed at least 60 per cent with fodder and silage and may be supplemented with feed. The milk is pasteurised or thermised, then heated and grafts of indigenous lactic acid bacteria of the Streptococcus thermophilus species are added to start fermentation. Calf's rennet is used to form the curd, which must be broken up until walnut-sized lumps are obtained: the curd must be able to incorporate enough moisture into its meshes to give the cheese its typical creaminess and spreadability. After moulding and salting in brine, the cheese is left to ripen for a short period, varying from one to a maximum of four days. Today's production techniques have remained very similar to those of the past and even today involve different processing times depending on the season: in winter, the operations are longer and more elaborate, while in summer they are shorter, so as to prevent the paste from becoming too compact (an inconvenience known as 'chalking' of the cheese).

The history of Squacquerone di Romagna PDO is very old. Its production is strongly linked to the rural environment, where, in the past, it was produced in large quantities, especially during the winter period, because it was easier to preserve. In a letter dated 15 February 1800, Cardinal Bellisomi, bishop of Cesena, wrote to the vicar of his diocese to be informed of the squacqueroni requested and not yet received. Giacinto Carena, a well-known scholar in natural sciences who lived between the end of the 18th century and the beginning of the 19th century, defined squacquerone as a 'soft cheese' to be eaten immediately and with a moist and not very firm consistency.

Characteristics

Squacquerone di Romagna PDO is a cheese with no rind or skin. The paste is pearly-white in colour and has a very soft, creamy-gelatinous, spreadable consistency. Aroma and taste are delicate, mildly acidic with herbaceous hints.

Pairings

Inevitably paired with Piadina Romagnola PGI but also with the equally traditional tigelle or focaccia. Perfect with fresh vegetables such as salad and tomatoes; also widely used in aperitifs with other local cheeses and cured meats.

To be paired with white, fresh and mineral wines.

Milk, rennet, salt, milk enzymes.

Exclusive use of milk from the area of origin.

No preservatives or artificial additives are used in its production, only indigenous starter cultures.

Being a fresh cheese, Squacquerone di Romagna PDO should be stored at temperatures between 0 and 6 °C and should be consumed within a few days of production, so as to fully enjoy the sweet taste and aroma typical of milk.