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Squacquerone is an Italian fresh cream cheese with a tangy taste.

It is very white, and soft, fluffy and spreadable. There is no rind.

It is very perishable; it has a shelf life of only 4 to 5 days refrigerated.

Squacquerone is made year round from whole pasteurized cow milk.

The milk is heated to 98 to 100 F (37 - 38 C) to pasteurize it, then cooled down a bit. Starter culture is added, let rest, then rennet is added to and allowed to curdle the milk for 20 to 25 minutes. The curd and whey is poured into moulds to drain, where it is let stand at 68 to 86 F (20 to 30 C) for 12 hours. The moulds are turned several times during this.

The cheeses are then submerged in brine for 2 hours.

Each cheese will weigh between 2 1/4 and 6 1/2 pounds (1 and 3 kg.) It is made and sold in various shapes: cylinders, low flat circles, or tubs. The cheese not sold in tubs is sold wrapped in parchment paper.

Squacquerone Cheese is popular particularly in Emilia Romagna and the Marche areas of Italy.

Makers of the cheese are seeking (as of 2006) some form of European recognition and protection for their product.

Cooking Tips
Squacquerone Cheese melts easily and is good as a filling for pasta, breads, and in desserts.

Substitutes
Mix 6 oz (175 g) of cream cheese with 1 tablespoon of creme fraiche, 2 tablespoons of buttermilk, 3 tablespoons of yoghurt and juice from 1 lemon. Mix, let stand in fridge for 1 to 3 days; use up within 6 days after that.

Nutrition
The fat content of Squacquerone Cheese ranges from 46 to 55%.

Storage
Squacquerone Cheese should be refrigerated and used up within 3 to 5 days.

History
One of the earliest written mentions of Squacquerone Cheese occurred in February 1800. A Cardinal Bellisomi was in Venice at the time, and wrote asking for some to be brought there for him.

Language Notes
The name comes from "squagliare", meaning "to melt". It is called "Squaquarò" by the locals and is also referred to as "Squacquerone di Romagna."

Also called:

Other entries for:

Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping