Squacquerone di Romagna

Squacquerone di Romagna is a fresh, soft cheese with PDO status, made in the Italian provinces of Ravenna, Forli-Cesena, Rimini, and Bologna, as well as parts of Ferrara. This cheese was granted protected designation of origin in 2012. The name derives from the Emilia-Romagna dialect term “squacquaron,” meaning “rich in water.”

Historical Background

The earliest known reference to Squacquerone dates back to 1800, documented in a letter from Cardinal Bellisomi to the vicar of Cesena, inquiring about a batch of the cheese made by Domenico Bazzocchi.

Production Process

This cheese is made from whole cow’s milk, sourced from cows that graze on local forage rich in fiber. The milk undergoes pasteurization, followed by the addition of local starter cultures to develop its characteristic acidity (pH 4.95–5.3). Calf rennet is used to coagulate the milk, and the curd is cut into walnut-sized pieces, molded, and then left to rest at 59°F (15°C) for 24 hours. Ripening occurs over one to four days at temperatures between 37–43°F (3–6°C).

Characteristics

Squacquerone di Romagna is rindless, adopting the shape of its mold, typically round. Its paste is creamy and white to pearly in color, with a fat content ranging from 46 to 55 percent and moisture content between 58 to 65 percent. The flavor is sweet or slightly tangy with a fresh, herbaceous aroma.

Uses

This cheese pairs traditionally with “Piadina Romagnola,” an IGP flatbread from the Romagna region. Squacquerone di Romagna also enhances starters, fresh salads, and stuffed pasta dishes such as cappelletti.

Organoleptic Properties

Made from the milk of local breeds like Italian Frisian, Bruna, and Romagnola cows, which feed on alfalfa and other regional forages, Squacquerone di Romagna boasts a soft, spreadable texture, a mild flavor with a hint of acidity, and a herbaceous note. Its color is a nacreous white.

PDO – Protected Designation of Origin

Squacquerone di Romagna's PDO certification ensures strict adherence to production standards, prohibiting preservatives and additives, to preserve its authentic qualities and heritage.

Important Facts

Country of Origin	Italy
Specific Origin	Ravenna, Forli-Cesena, Rimini, Bologna, west Ferrara
Certification	PDO (2012)
Milk Type	Whole cow’s milk
Milk Treatment	Pasteurized
Fat Content	46 to 55 percent on the matter
Moisture Content	58 to 65 percent
Rind	None
Texture	Soft
Flavor	Sweet or slightly acid
Aroma	Herbaceous
Colors	White to pearly
Forms	Round, takes shape of the mold
Age	1 to 4 days
Rennet Type	Calf liquid rennet