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Cheese from Lombardy, northern Italy
Crescenza is a fresh, rindless Italian soft cheese of pasteurised cow milk, soured with Streptococcus thermophilus and set with rennet at about 38 °C. The soft curd is moulded, kept warm until it reaches pH 5.2, brined briefly and chilled for about a week. It is eaten fresh, unlike the stracchino cheeses that ripen for about 20 days.
| Cow milk | Pasteurised at 73 °C for 16 s in the lab trial, whose reference milk had 3.9 % fat and 3.45 % protein; the Lombardy sheet says Crescenza is made only from whole cow milk[tidona2020][lombardia-pat] |
| Streptococcus thermophilus starter2.5 % of the milk weight | A commercial culture grown the day before to about pH 5[tidona2020][chirico2014] |
| Rennet (220 IMCU/ml)0.27 ml per litre of milk | [tidona2020] |
| Brine of 15 % salt | [tidona2020] |
| Starter | Streptococcus thermophilus culture (a commercial culture in the laboratory trial; the Lombardy sheet says a natural milk starter is added to the pasteurised milk) |
Total time across the recorded steps: 7 days
What changes: The milk is pasteurised at 73 °C, then cooled close to 38 °C
Output: pasteurised milk at setting temperature.
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
Crescenza is a fresh, rindless Italian soft cheese of pasteurised cow milk, soured with Streptococcus thermophilus and set with rennet at about 38 °C. The soft curd is moulded, kept warm until it reaches pH 5.2, brined briefly and chilled for about a week. It is eaten fresh, unlike the stracchino cheeses that ripen for about 20 days. Made in 6 steps over 7 days. The longest step, chill to finish draining, takes 7 days (Tidona F 2020) and runs at 4 °C (Tidona F 2020). Salt is 15 % (Tidona F 2020). Streptococcus thermophilus does most of the fermenting.
| Main step | 7 daysReported[tidona2020] | Chill to finish draining |
|---|---|---|
| Temperature | 4 °CReported[tidona2020] | Chill to finish draining |
| Salt | 15 %Reported[tidona2020] | Brine briefly |
| Acidity | pH 5.2Reported[tidona2020] | Mould and keep warm until the curd sours |
Crescenza is a stracchino cheese eaten fresh, without the ripening of about 20 days that other members of the stracchino family get. In the laboratory trial it is set warm, at 38.5 °C, with rennet and a Streptococcus thermophilus starter.
In the laboratory study the milk was pasteurised at 73 °C for 16 seconds, the cheese was chilled at 4 °C for 7 days, and its shelf life was about 20 days. The Lombardy sheet says Crescenza must be kept in a refrigerator and used within a few days of making. 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, and 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
Crescenza output is about 28,000 tonnes a year, about 30 % of Italian soft cheeses without a PDO (Tidona et al. 2020). The Lombardy traditional-product sheet (2008) says the cheese comes from the Po plain south of Milan, in the provinces of Lodi and Pavia, which are known for soft cheeses, and is now made almost entirely industrially. It says the name may come from the Lodi word carsenza for a flat bread, because bread and cheese were made in the same or similar moulds, and it places Crescenza in the stracchino family, made by tradition when tired cows came down from the Alps in autumn.
