Description
Squacquerone di Romagna PDO is a soft, fast-ripening cheese made from whole cow’s milk.
Production Area
The production area of Squacquerone di Romagna PDO is within the territory of the provinces of Ravenna, Forli-Cesena, Rimini, Bologna and parts of the Province of Ferrara, in the Emilia Romagna region.
Production Method
Squacquerone di Romagna PDO is made exclusively from whole cow’s milk produced in the production area. The cattle are fed at least 60% forage and ensiled forage, which can be integrated with animal feed. The milk is pasteurised or thermalised before heating; Lactic acid bacteria of the species Streptococcus thermophilus is then added to start the fermentation process. Calf rennet is used to create the curd, which must be broken into grains the size of a walnut: the curd must retain enough moisture to give the cheese its typical creamy and spreadable texture. After shaping and brining, the cheese is left to ripen for a short period of time, varying between one and four days. Today’s production techniques have remained extremely similar to those used in the past and the processing times are still different depending on the season: in winter the operations take longer and are more elaborated, while in summer the process is much faster, so as to prevent the cheese from becoming too compact (an inconvenience known as the “cementing” of the cheese).
Appearance and Flavour
Squacquerone di Romagna PDO is rindless and skin free. The cheese is white mother-of-pearl in colour and has an extremely soft texture, which is creamy- gelatinous and spreadable. The aroma and flavour are delicate, reminiscent of milk, and sweetly acidulous. The weight varies from 100 g to 2 kg.
History
The history of Squacquerone di Romagna PDO is ancient. Production is strongly linked to the rural areas, where in the past it was produced in large quantities, above all during the winter when it was easier to conserve. In a letter dated February 15th 1800, Cardinal Bellisomi, the Bishop of Cesena, wrote to the vicar of his diocese asking to be informed about the scquacqueroni that he had requested but not received. Giacinto Carena, a known scholar in natural sciences at the end of the 18th century and beginning of the following century, defined Scquacquerone as a “soft cheese” to be eaten immediately, with a moist and not very firm consistency.
Gastronomy
As a fresh cheese, Squacquerone di Romagna PDO should be kept at a temperature of between 0 and 6°C and should be consumed within a few days after production; in this way, the sweet taste and typical milk-like aroma can be savoured at their best. It is excellent when served with the famous Piadina Romagnola PGI, as well as with the traditional tigelle or focaccia bread. More “daring” experimentations pair Squacquerone with preserves made of honey or caramelised fruit such as figs. In the regional cuisine it is often used together with Parmigiano Reggiano PDO as a filling for cappelletti pasta, or in timbale dressings, served with crepes or in pasta sauces.
Marketing
The product is marketed as Squacquerone di Romagna PDO. It is packaged in special containers that are suitable for containing a soft product that must not harden; the containers can be made of plastic and may contain protective wrappings made of food paper. The forms vary, although the most common ones are those weighing between 300 g and 1,5 kg.
Distinctive Features
Squacquerone di Romagna PDO is most definitely a distinctive product, synonymous with local identity. Its unmistakable taste is acquired through the quality of the milk used in the cheese-making, which is low in fat and protein; however, once processed it gives life to a cheese with an extraordinarily deliquescent consistency.
