Squacquerone di Romagna 
Squacquerone is a soft cow's milk cheese from Romagna, aged only a few days. Its high water content keeps it creamy and spreadable, and it is one of the main fillings for piadina.
Pohoua, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Italy |
| Specific Origin | Ravenna, Forli-Cesena, Rimini, Bologna, west Ferrara |
| Protection | PDO (2009), 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 |
What is Squacquerone di Romagna Cheese?
Squacquerone is an Italian cheese, soft and crumbly, that comes from Romagna. The name is local: it points to a curd that squaglia, meaning it melts, because so much water stays in the paste.
It is made from whole cow's milk, either pasteurized or raw, and matured for a very short time. That brief maturation is what leaves the cheese so loose.
The paste is ivory white and less consistent than crescenza, which Squacquerone otherwise resembles. It is extremely soft, creamy and spreadable. The taste is lactic, sweet and sour at once.
Most of it goes into piadina, the Romagna flatbread, where Squacquerone is one of the main stuffings. Alongside the common version, there is a Squacquerone di Romagna PDO, made only inside the designated area and under its own rules.
How Does Squacquerone di Romagna Cheese Compare?
The most relevant cheeses to compare Squacquerone di Romagna against.
