crescenza

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, crescenza, is eaten within a few days, has a fresh sweet taste a bit like creamy yogurt, making it delicious in focaccia, or with honey or mostarda.

Originally from Lombardy but now made across the Po valley.

It’s more or less the same as Stracchino, only with a softer texture.