Squacquerone of Romagna joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 25, 2012.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
Squacquerone di Romagna PDO is a soft cheese and fast maturing, produced with cow’s milk, in the geographic area that includes the provinces of Ravenna, Forlì-Cesena, Rimini, Bologna and part of the territory of Ferrara.
The characteristics of the cheese Squacquerone di Romagna PDO, in particular its creaminess and high spreadability due to lack of nerve, are a consequence of the type of milk used in the production of cheese, a milk that acquires special properties and is poor in protein and fat by virtue of the diet of the cows and which has significant impact on the specified geographical area.
It heats the whole milk pasteurized at 38-40 ° C. It then proceeds to renneting the liquid. The rennet is added in a circular motion while the mass of milk is rotating. Once mixed rennet, the rotation of the mass must be stopped with an opposite movement. The curd is allowed to coagulate for 90 minutes without disturbing the mass. When the curd is ready it is cut into cubes of about 10 cm side. After the breaking of the curd mass is left to settle for about an hour in order to eliminate the excess whey, and is then placed in appropriate forms, in a local Steaming at 25-30 ° C and 90-95% humidity. Initially the forms are turned over continuously, then more and more often; the operation ends when the dough has reached the right consistency, generally after 3-4 hours of stewing; salting is done in brine for about two hours with the addition of dry salt. Mature in 4-5 days refrigerated at 3-4 ° C, where the forms are wrapped in paper. There shall be no seasoning.


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