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The traditional cheese from Genoa and the eastern part of Liguria which, up to a few decades ago, was sold directly in small terracotta pots.  It is a technically simple product that is substantially made of acidified milk that is fermented briefly. The name is pronounced “preshinsoa”.

Caratteristiche organolettiche
Aspetto: milk white, semi-liquid cream
Sapore: fresh, acidic, similar to yoghurt
Abbinamenti: in Genoa it is mixed with a walnut sauce and used as a condiment for the typical ‘trofie’ pasta whilst tradition dictates – although no longer always followed – that the cheese should be spread on the authentic Liguria focaccia (flat loaf).
Caratteristiche tecniche
Latte: full fat, pasteurised, cow’s milk
Lavorazione: industrial and artisan
Pasta: -
Salatura: none
Stagionatura: none
Produzione: throughout the year
Grassi: 40% F-Dm
Peso: 250 gr – 5 kg
Dimensioni: -
Produttori: dairies in all Liguria region