| Squacquerone | |
|---|---|
 Squacquerone cheese | |
| Country of origin | Italy |
| Region | Emilia-Romagna |
| Source of milk | Cow |
| Texture | Soft and crumbly |
| Certification | Protected designation of origin (PDO) [1] |
Squacquerone is an Italian cheese soft and crumbly type, originally from Romagna.
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. The color is ivory white and the taste notes are typically lactic, with a sweet-sour taste. [1] It is one of the main products with which piadina is stuffed. [1]
In addition to the common squacquerone, the Squacquerone di Romagna PDO is widespread, produced only in the designated area and in compliance with the relative regulations. [1]
The etymology, of Romagna origin, refers to the consistency that "squaglia" ("melts") due to the high presence of water. [3]
Mozzarella is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds but retaining some of the whey and keeping the curds loose. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged.
Parmesan is an Italian hard, granular cheese produced from cows' milk and aged at least 12 months.
Goat cheese, goat's cheese, or chèvre, is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheese, from fresh and soft to aged and hard.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Munster, Munster-géromé, or (Alsatian) Minschterkaas, is a soft cheese with a subtle taste, made mainly from milk first produced in the Vosges, between the Alsace-Lorraine and Franche-Comté regions in France. The name "Munster" is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars.
Akkawi cheese is a white brine cheese named after the city of Akka.
Stracchino, also known as crescenza, is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape.
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco (fresh) and stagionato (aged).
Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie département, in the French Alps.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Cremoso is a semi-soft Argentine cheese made with cow's milk, with or without the addition of cream. It derives from Italian cheeses with similar characteristics as Crescenza.
Dangke is a type of cheese produced in South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts. Dangke is processed by boiling fresh buffalo milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.
