I can tell you – there is always one more cheese one has not yet heard of or tasted!
Last weekend while I was admiring the astonishing 5th century frescoes of Ravenna, Italy, Gustav used the waiting time to sneak an oozy gem into our suitcase – Squacquerone di Romagna DOP.
*Squacquerone di Romagna* is a PDO cheese made of whole cow´s milk of Italy´s Emilia Romagna, namely of the provinces of Ravenna, Forlì-Cesena, Rimini, Bologna and parts of Ferrara (between SS 64 and the river Po).
It is a very cheerful table companion that can be compared to Crescenza and Stracchino but has a more liquid consistency and wonderful mild, herbal and citrusy aromas that don´t miss out on a sweet and salty butter play.
*Squacquerone di Romagna* was granted PDO status in 2012, and according to PDO regulations only four breeds of cows are allowed to be used for its production – Italian Freasan, Bruna Alpina , Romagnola and Pezzeta Rossa – with a minimum of 60% of forage having to be obtained in the designated area.
*Squacquerone di Romagna* who takes his name from the Romagna dialect word of “squacquerato” (watery, almost liquid) is made with the use of calf´s rennet and the bacteria Streptococcus thermophiles and was originally only produced in the winter months when hot weather couldn´t harm the precious youngster.
But – lucky us – we live in modern times and therefore can enjoy this rindless, soft and oozy cheese who drinks every single drop of humidity offered in his short ripening time of 1-4 days all year long.
*Squacquerone di Romagna* is a happy allrounder for every occasion and loves a dry white as well as a fruity red.
Have it for breakfast with some tomatoes, as a snack in a Piadine during the day, as a dinner starter with prosciutto, or finish your evening with this pearl-white, creamy beauty and caramelized figs.
Gustav rates it 13/10 – says he wishes our cutting board would be a valley´s ground where Squacquarone could endlessly spread and he could take a deep nose dive for an all-body experience.
