Recipes › Cheese › Homemade Crescenza Cheese Recipe

Homemade Crescenza Cheese Recipe

Recipe by Pedro M. A. Neves

Crescenza is a soft, spreadable Italian cheese with a delicate, buttery texture and mild flavor that melts on the tongue. This traditional Lombard cheese can be made at home with just a few simple ingredients and basic dairy equipment. The result is a fresh, creamy cheese perfect for spreading on bread, serving on a cheese board, or incorporating into Italian dishes.

Ingredients

• 1 liter (4.2 cups) whole milk
• 1/4 teaspoon liquid rennet diluted in 1/4 cup cool non-chlorinated water
• 1/4 teaspoon salt
• 1/8 teaspoon lipase powder dissolved in 1/4 cup cool non-chlorinated water 30 minutes before use

Instructions

1. Heat the milk slowly in a stainless steel pot to 35°C (95°F), stirring occasionally to ensure even temperature distribution.

2. Add the diluted lipase powder to the warm milk and stir gently for 1 minute to distribute evenly throughout.

3. Add the diluted rennet to the milk using an up-and-down stirring motion for 1 minute, then allow the milk to sit undisturbed for 30 minutes until a curd forms.

4. Cut the curds into 1-2 cm cubes using a long knife in horizontal and vertical motions, holding the blade at different angles to create even-sized pieces.

5. Slowly heat the curds to 40°C (104°F) over 10 minutes while stirring gently and constantly, maintaining steady heat to avoid shocking the curds.

6. Hold at 40°C for 10 minutes while continuing to stir slowly, allowing the curds to firm up and expel whey.

7. Pour the curds and whey into a fine cheesecloth-lined colander, gathering the corners of the cloth and hanging it to drain for 20-30 minutes until whey stops dripping significantly.

8. Transfer the drained curds to a clean bowl, breaking them apart gently with your fingers and stirring in the salt evenly.

9. Spoon the finished crescenza into a small mold or onto a serving plate, where it will spread naturally due to its creamy consistency.

Substitutions

• Use pasteurized milk instead of raw milk if preferred, though raw milk produces more authentic flavor
• Omit lipase powder for a more mild flavor, using only rennet
• Use vegetable rennet instead of animal rennet for vegetarian versions
• Replace salt with a light sprinkle of sea salt or omit entirely for unsalted crescenza

Tips

• Use non-chlorinated water for diluting rennet and lipase, as chlorine can interfere with enzyme activity
• Keep all equipment and cloths scrupulously clean to prevent unwanted bacteria; sanitize with boiling water
• If milk is too cold or warm at any step, adjust gradually rather than rapidly to prevent curd problems
• Crescenza is best consumed within 3-5 days of making; store in a sealed container in the refrigerator

Crescenza originates from Lombardy in northern Italy, particularly around Milan and the surrounding Pianura Padana region. This cheese has been produced for centuries and remains a cornerstone of Italian cheese traditions, often enjoyed fresh as a breakfast spread or paired with fresh fruit and wine.

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