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Prescinseûa

Product

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”.

Organoleptic characteristics
Aspect: milk white, semi-liquid cream
Taste: fresh, acidic, similar to yoghurt
Serving suggestions: 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).
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: industrial and artisan
Paste: -
Salting: none
Ripening: none
Production period: throughout the year
Fats: 40% F-Dm
Weight: 250 gr – 5 kg
Size: -
Producers: dairies in all Liguria region