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Squacquerone<\/b> di Romagna PDO, is a cheese without rind or peel with a very short maturation, produced with cow's milk, the paste is white-mother of pearl and has a very soft and creamy consistency. It obtained the DOP recognition on 25 July 2012. <\/p>\n
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For the production of Squacquerone <\/b>di Romagna PDO are used: whole cow's milk collected in the typical geographical area, lactic ferments (native lactic bacteria) added with natural grafting, rennet and salt. The cattle breeds used for the production of certified milk are the Italian Frisona, the Red Pezzata, the Bruna Alpina and the Romagnola. Great attention is paid to the feeding of the cows, the production disciplinary in fact provides for the use of fodder and silage produced within the geographical area for at least 60%. The result is a milk of great quality, which together with the use of natural grafting gives the Squacquerone its typical aroma with a herbaceous note. (Source: squacqueronediromagna.it)<\/i><\/p>\n
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Squacquerone di Romagna DOP, \u00e8 un formaggio privo di crosta o buccia a maturazione brevissima, prodotto con latte vaccino, la pasta \u00e8 di colore bianco-madreperla e ha una consistenza molto morbida e cremosa. Ha ottenuto il riconoscimento DOP il 25 luglio 2012. Per la produzione dello Squacquerone di Romagna DOP si utilizzano: latte vaccino intero […]<\/p>","protected":false},"author":1,"featured_media":3485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[393,166],"tags":[183,859],"class_list":["post-3483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conad","category-gormaggio","tag-conad","tag-squacquerone"],"yoast_head":"\n