Guida pratica

This is a delicious and extremely soft cheese that spreads easily and can be eaten with piadina or any other type of bread. It has a very creamy consistency with neither a crust nor rind and its name derives from the Romagnolo dialect word “squaquaròn” which indicates its “wateriness”. 
The production zone for Squacquerone di Romagna PDO cheese includes the provinces of Rimini, Forlì-Cesena, Ravenna and Bologna and part of the territory of Ferrara in the region of Emilia-Romagna. 
This soft paste cheese matures quickly, has a white, mother-of-pearl-like colour and is made using whole cow’s milk, without the addition of preservatives, produced in these provinces. 
The characteristics of Squacquerone di Romagna PDO cheese, in particular its creaminess and the fact it is easy to spread, are a result of the type of milk used that acquires specific properties and is low in both protein and fats thanks to the cows’ diet, which the geographical area of production has a significant impact on. 
Protected Designation of Origin (PDO) Squacquerone di Romagna PDO was recognized by Commission Implementing Regulation (EU) no. 679/2012 dated 24 July 2012, based on the terms, conditions and requisites established by Regulation (EC) 510/2006. 
How best to enjoy it? 
Its characteristics make it a great substitute for any cooking creams, béchamel sauce or any other fresh, creamy cheeses and noticeably improve flavour. 
It is thus possible to create numerous dishes including lasagne and cannelloni with meat sauce and Squacquerone, gnocchi with Squacquerone and sausage and strozzapreti (typical local pasta) with asparagus tips, Squacquerone and a sprinkling of Fossa cheese. 
Anyone with a little imagination can achieve great results in the kitchen by using Squacquerone di Romagna PDO. 
Here in Romagna we started and continue to enjoy it very simply; piadina with cured ham, rocket and Squacquerone cheese.