Recipes › Cheese › Homemade Squacquerone Cheese Recipe

Homemade Squacquerone Cheese Recipe

Recipe by Pedro M. A. Neves

Squacquerone is a soft, spreadable fresh cheese from the Emilia-Romagna region of Italy, known for its delicate, creamy texture and mild tangy flavor. This recipe guides you through making this beloved cheese at home using simple ingredients and basic techniques. The result is an authentic Italian cheese perfect for spreading on bread or serving with fresh fruit.

Ingredients

• 1 liter whole milk (non-ultra-pasteurized)
• 1/4 teaspoon liquid rennet diluted in 1/4 cup cool non-chlorinated water
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon lipase powder (optional, for tanginess) diluted in 1/4 cup cool non-chlorinated water 30 minutes before use

Instructions

1. Heat the whole milk to 36°C (97°F) in a large stainless steel pot, stirring gently and frequently to ensure even temperature distribution. Use a reliable thermometer to monitor the temperature carefully.

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

3. Add the diluted rennet to the milk in a slow, steady stream while stirring in an up-and-down motion for 1 minute. Stop stirring and let the milk rest undisturbed for 5-7 minutes until a clean break forms.

4. Cut the curds into small rice-grain-sized pieces using a long knife, making horizontal and vertical cuts. Let the cut curds rest for 2 minutes, then stir gently and slowly increase the temperature to 40°C (104°F) over 10 minutes.

5. Maintain the temperature at 40°C (104°F) and stir gently for another 5 minutes. The curds should shrink slightly and become firmer.

6. Pour the curds and whey through cheesecloth-lined colander, reserving the whey. Gather the corners of the cheesecloth and hang to drain for 10-15 minutes until most whey has dripped through.

7. Transfer the drained curds to a bowl and gently break apart any clumps with your fingers. Add 1/2 teaspoon salt and mix gently until evenly distributed. Taste and adjust salt if needed.

8. Place the cheese in a clean container or mold lined with cheesecloth. Allow it to rest at room temperature for 30 minutes, then refrigerate at 4°C (39°F) until ready to serve.

Substitutions

• Use pasteurized milk instead of non-ultra-pasteurized, though results may be slightly less rich and require longer setting time
• Omit lipase powder for a more delicate, less tangy flavor profile
• Replace salt with aged sea salt for subtle mineral complexity
• Use a small pinch of white pepper instead of additional salt for seasoning variation

Tips

• Use non-chlorinated water for diluting rennet and lipase, as chlorine can interfere with coagulation
• Keep all equipment and surfaces scrupulously clean to prevent unwanted bacterial cultures from developing
• Squacquerone is best consumed within 2-3 days of making for optimal freshness and texture
• The cheese will become firmer as it chills; serve it straight from the refrigerator for the characteristic spreadable consistency

Squacquerone originates from the Romagna area of Emilia-Romagna, particularly around Rimini, where it has been produced for centuries using local milk traditions. The name comes from the Italian verb 'squacquerare,' meaning to crush or press, referring to the soft, easily spreadable nature of this beloved cheese.

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