Type of milk
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.