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soft white and mild fermented cow's milk cheese

crescenza in focaccia

A cow's milk left to ferment before the curd is broken up, stewed for several hours at low heat and then cured in brine. The end product, eaten within a few days, has a fresh sweet taste, making it delicious in focaccia, sandwiches and other dishes. Originally from Lombardy but now made across the Po valley.

Cheeses & Dairy Products



Text © Dana Facaros & Michael Pauls

Image by lucadea