Squacquerone cheese in Edinburgh
When we did our Emilia Romagna night couple of months ago,
we asked our friend and also cheese supplier Gabriele (S.S. dei Naufragati)
if he could make a special cheese coming from that region especially for us for that night. He did.
Already on the first trial for the special night he made a good job.
The squacquerone has ancient origins and is closely linked to life in the countryside where it used to be produced and eaten during the winter,
because it could be kept fresher for longer.
It is a soft cheese, round and wobbly (this is where it gets it name from), it does not have a rind and the taste is particularly similar to pleasantly acidulous milk. It is made from full fat milk.
It gives is best if eaten fresh within three days at the most.
Today he came with an almost final version and trust me it was amazing!
We are proud to have given him the input but the guy is very good with cheese.
Fresh and local is our philosophy.
Honesty and passion our fuel.
Written by Itri on 07 October 2010 | Posted in All News Entries
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Squacquerone cheese in EdinburghSome of the good stuff you can find in town and obviously at ITRI.
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