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Cheese from Italy, Emilia-Romagna
Pasteurised or thermised cow milk is warmed to 35–40 °C, soured with a natural starter of local Streptococcus thermophilus and set with calf rennet in 10–30 minutes. The curd is broken to walnut-size lumps and stirred until the pH reaches 5.9–6.2, then drained in moulds, salted in brine and ripened only 1–4 days at 3–6 °C. It has no rind and is so soft it takes the shape of its container.
| Cow milk from the area, at least 3.5 % fat and 3 % protein, collected within 48 hours of the first milking | [squac-disc] |
| Natural starter of local Streptococcus thermophilus, used within 4 days of preparation | [squac-disc][squac-2017] |
| Liquid calf rennet (strength 1:10 000 to 1:40 000, at least 75 % chymosin)15–50 ml per hectolitre of milk | [squac-disc] |
| Salt16–24 % brine, or 400–800 g per 100 litres of milk added before curdling | [squac-disc] |
| Starter | natural starter of local Streptococcus thermophilus strains grown in the area |
Total time across the recorded steps: 27 h – 4.1 days
What changes: The milk is pasteurised, then warmed to curdling temperature
Milk with a pH of 6.60 or higher may first be held at 8–12 °C for 12/24 hours to pre-ripen.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised or thermised cow milk is warmed to 35–40 °C, soured with a natural starter of local Streptococcus thermophilus and set with calf rennet in 10–30 minutes. The curd is broken to walnut-size lumps and stirred until the pH reaches 5.9–6.2, then drained in moulds, salted in brine and ripened only 1–4 days at 3–6 °C. It has no rind and is so soft it takes the shape of its container. Made in 6 steps over 27 h – 4.1 days. The longest step, ripen briefly, takes 24 h – 4 days (Disciplinare di produzione della DOP 'Squacqu…) and runs at 3–6 °C (Disciplinare di produzione della DOP 'Squacqu…). Salt is 16–24 % (Disciplinare di produzione della DOP 'Squacqu…). Streptococcus thermophilus, native biotypes grown as a natural starter in the area does most of the fermenting.
| Main step | 24 h – 4 daysSet[squac-disc] | Ripen briefly |
|---|---|---|
| Temperature | 3–6 °CSet[squac-disc] | Ripen briefly |
| Salt | 16–24 %Set[squac-disc] | Brine |
| Acidity | pH 4.8–5.4Set[squac-disc][squac-2017] | Ripen briefly |
A rennet-set fresh cheese soured by a natural starter of local S. thermophilus and ripened only a few days, so it stays almost spreadable; the PDO ties the starter strains to the area.
The specification requires pasteurised or thermised milk. The cheese has no rind, must be packed inside the production area and must be kept at 0–6 °C. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid unheated queso fresco-type cheeses and similar fresh, soft cheeses, even when made with pasteurised milk. It does not name this cheese. It lists cream cheese and mozzarella made with pasteurised milk among safer choices.
Every number is labelled with how it is known. How this atlas is made
The specification says it was made on farms of Romagna, where part of the milk went into Squacquerone to keep longer and to add to farm income by barter, and that making times change with the season, longer in winter and shorter in summer. It dates the first documented trace to a letter of 15 February 1800 from Cardinal Bellisomi, bishop of Cesena, to the vicar general of the diocese, asking about a lot of Squacquerone from Romagna.
