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Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to crescenza, although the paste (white in color) is less consistent due to the high water content. [2] It is made of pasteurized or raw milk, and is extremely soft, creamy, and spreadable.
Squacquerone di Romagna, a cows' milk cheese from the region of Emilia-Romagna in the provinces of Ravenna, Forlì-Cesena, Rimini and Bologna, and in part of the province of Ferrara. [22] The application was submitted on 4 December 2009.
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes.
Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Italian Riviera east of Genoa, focaccia con il formaggio ('cheese focaccia') or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria, and eastern Tuscany) it ...
Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle, in the Trentino region of Italy.. The cheeses, which are matured for at least two months, are cylindrical in form and typically weigh 13 kg (29 lb).
Piave is an Italian cow's milk cheese that is named after the Piave river.As Piave has a protected designation of origin (DOP), [1] the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.
The Italian cheese Bra originates from the town of Bra, in province of Cuneo, in the region of Piedmont.. Production of Bra may take place all year, but it may only legally take place within the province of Cuneo.
Ragusano is an Italian cow's-milk cheese produced in the provinces of Ragusa and Syracuse.It is a firm pasta filata ('stretched-curd') cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse.