Prescinsêua cheese

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Pastificio Novella - Pansoti Preboggion, crop

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Prescinsêua cheese is a traditional Italian cheese originating from the Liguria region, particularly in the area around Genoa. This cheese is known for its unique texture and flavor, which make it a versatile ingredient in various culinary applications.

History

Prescinsêua cheese has a long history in Ligurian cuisine. It is believed to have been produced since the Middle Ages, with its name deriving from the Genoese dialect. The cheese was traditionally made by local farmers and used in a variety of regional dishes.

Production

Prescinsêua is made from cow's milk and has a soft, creamy texture. The production process involves curdling the milk with the addition of rennet and allowing it to ferment for a short period. The curds are then drained, resulting in a cheese that is slightly tangy and mildly acidic.

Characteristics

Prescinsêua cheese is characterized by its soft, spreadable consistency and its mild, slightly tangy flavor. It is often compared to ricotta or cottage cheese, but with a distinct taste that sets it apart. The cheese is typically white in color and has a smooth texture.

Culinary Uses

Prescinsêua is a versatile cheese used in various Ligurian dishes. It is a key ingredient in the traditional Ligurian pie known as Focaccia di Recco, where it is spread between layers of thin dough. It is also used in torta pasqualina, a savory pie made with spinach and eggs, and can be enjoyed on its own or as a spread on bread.

Related Pages

• Italian cheese
• Liguria
• Genoa
• Ricotta
• Cottage cheese
• Focaccia di Recco
• Torta pasqualina

See Also

• List of Italian cheeses
• Cheese making
• Dairy products