A very soft, tangy fresh cow’s cheese, so runny it is named for the sound it makes. It is the classic filling for warm piadina with rocket, and it holds DOP status in Romagna.
It is a DOP made from milk of a designated area and sold on a very short clock; the softness depends on a controlled low-temperature set that a dairy manages and a kitchen does not.
What goes into it
- whole cow’s milk from the designated area
- rennet
- a starter culture
- salt
How it is made
The milk is set with a small amount of rennet at low temperature so the curd stays weak, then broken and left to drain in cloth without pressing at all. It is lightly salted and eaten within days — there is no ripening, and a shelf life measured in days is part of the specification.
How long it takes: made and eaten within a few days
How it is eaten
Spread on hot piadina with rocket and prosciutto, or with honey.
History
A Romagna fresh cheese named for its runny texture; it is the classic piadina filling with rocket, and holds DOP status.
Frequently asked questions
What is Squacquerone?
Squacquerone is a cheese & dairy from San Marino: very soft, tangy fresh cow’s cheese spread on warm piadina. A Romagna fresh cheese named for its runny texture; it is the classic piadina filling with rocket, and holds DOP status.
How is Squacquerone made?
The milk is set with a small amount of rennet at low temperature so the curd stays weak, then broken and left to drain in cloth without pressing at all. It is lightly salted and eaten within days — there is no ripening, and a shelf life measured in days is part of the specification. It takes made and eaten within a few days.
Can I make Squacquerone at home?
No, and the atlas gives no method for it. It is a DOP made from milk of a designated area and sold on a very short clock; the softness depends on a controlled low-temperature set that a dairy manages and a kitchen does not.
What goes into Squacquerone?
Whole cow’s milk from the designated area, rennet, a starter culture, salt.
How is Squacquerone eaten?
Spread on hot piadina with rocket and prosciutto, or with honey.
