Crescenza

It takes 100 litres (22 gallons) of full-cream pasteurized cows’ milk to make between 15 and 17 kg (32½ and 37 lb) of full-fat (48%) crescenza cheese, depending on how long it has been drained. This typical Lombardian soft cheese was at one time made only in the winter months because of its tendency to turn sour. With the help of today’s new technology, however, it can be produced all the year round. Crescenza is made by an elaborate procedure which takes place strictly at room temperature. The finished cheese is sold in 18-20 cm (7¼-8 inches) squares, 4-6 cm (1¼-2½ inches) high and weighing 1.8-2 kg (3¾-4½ lb), although it is also sold in 200-g (7-oz) chunks enveloped in a special waterproof paper. It should be eaten 5-8 days after it has been made. It has various roles in the kitchen, especially in the speciality of Camogli in Liguria called focaccia al formaggio, a delicious thin focaccia stuffed with melted Crescenza. It also makes an excellent dessert cheese.