Crescenza

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
Dimensions
variable
Producers
Lombardy dairies
Codice forma
n.d.
Codice tagliato
n.d.

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