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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.
Bastardo del Grappa is a product related genuinely to the area of Monte Grappa massif and around Borso del Grappa, Crespano del Grappa, Paderno del Grappa, Possagno, Cavaso del Tomba, Alano di Piave, Quero, Feltre, Seren del Grappa, Arsiè, Cismon del Grappa, San Nazario, Solan, Pove del Grappa, and Romano d'Ezzelino.
Prescinsêua (pronounced [pɾeʃiŋˈsøːa]) is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy.In Italian it is also referred to as quagliata or cagliata.
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).
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Founded in 1877 at San Giuseppe Vesuviano in the province of Naples, Gennaro Auricchio was the creator of a special rennet to produce provolone.. By the 1880s it was exporting cheese to the United States, for stocking in Little Italy's shops.