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Typical sweet, soft cheese from Lombardy.  In Cremona it is mixed with quince chutney and served as a Christmas cream accompaniment to Panettone.  During the winter period, artisan made Crescenza tends to be softer and more liquid whilst in the summer it is made with less serum and in a more compact form in order to allow it to keep a little longer.  It is a very fresh cheese that needs to be eaten quickly although there are connoisseurs who exalt the ‘shrivelled’ version, i.e. when the outer ‘skin’ thickens after a few days and the flavour becomes more distinctive.

Organoleptic characteristics
Aspect and texture: milk-white paste, weeping serum, very soft and melting
Taste: sweet, milky and delicate with a very faint element of bitterness
Serving suggestions: Fruity white wines, lagers. Cremona fruit pickle, marmalade. Romagna ‘Piadina’, focaccia (flat loaf) and toast.
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: industrial or artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: none
Production period: throughout the year
Fats: 48 % F-Dm
Weight: 250gr. - 1 kg
Size: variable
Producers: Lombardy dairies