Squacquerone, Romagna’s Delight

Squacquerone di Romagna was awarded a DOP (Protected Designation of Origin) in 2012. It is a soft, spreadable cheese with no crust. It is produced in Romagna, in the provinces of Rimini, Forlì-Cesena and Ravenna, although the milk is collected also in Emilia, in the province of Bologna and part of the province of Ferrara. The name squacquerone is due to its soft and watery (acqua) consistency. It used to be home-made, usually in the winter, because the cold weather allowed a longer preservation of the cheeses. The freshness of squacquerone is both its strong and its weak point, since it must be consumed within ten days.

Squacquerone di Romagna is made with cow’s milk from the breeds kept in the region: Italian Frisian, Bruna and Romagnola. They are fed with locally grown forage, especially alfalfa, which is rich in protein, carbohydrates and fibre. The distinctive traits of squacquerone are its soft and creamy consistency, which makes it particularly suitable for spreading. It has a mild, delicate flavour, with a slight acidity emphasising the herbaceous note. It is nacre white in colour and has an easily distinguishable dairy flavour. It is most notably spread on warm piadina flatbread with rocket (rucola). Other accompaniments include caramelised figs, mostarda and honey. Squacquerone can be paired with Albana di Romagna white wine.

The production of DOP-certified squacquerone is strictly regulated. No preservatives or additives can be used. The goal of the producers who urged for the Protected Designation of Origin is to safeguard the genuineness of squacquerone, in accordance with changing times and demand.