Cheese

chees

While Emilia Romagna is mainly known for Parmigiano Reggiano, “the king of cheese”, there are many interesting varieties to sample here. For example, linked to peasant shrewdness and originating from the hills is “formaggio di fossa”. From the Apennines we have a special Pecorino. There is also an abundance of various ricotta and mountain cheeses, sold in farmers markets and in market stalls during festivals.

The most significant change in the world of cheese has been the growth of small-scale traditional (by hand) producers and  the use of raw milk in cheese making as pasteurization is synonymous with loss of quality. Look for labels that say “latte crudo”.

Squaquerone

Squaquerone Squacquerone, an Italian fresh cream cheese is one of the most typical dairy products of the beautiful and rural Romagna. It is very white, and soft, fluffy and spreadable with a tangy taste. There is no rind. It is very perishable, with a shelf life of only 4 to 5 days refrigerated. Squacquerone is made year round from whole pasteurized cow milk. The earliest written mentions of Squacquerone occurred in February 1800. A Cardinal Bellisomi was in Venice at the time, and wrote asking for some to be brought there for him. The name comes from "squagliare", meaning, "to melt". It is called "Squaquarò" by the locals and is also referred to as "Squacquerone di Romagna." It is produced in the province of Forlì-Cesena, Ravenna, Rimini, Imola, Ferrara and Bologna and traditionally served with Piadinas.