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	The Romagna Squaquerone is produced in the area around the Romagnolo Apennines. Its main features are a cheese very soft, form is lying round on itself (the name derives from this feature), there is the crust, flavor particularly remembers pleasantly sour milk. The whole milk is the raw material used. To get it it brings the milk pasteurized at 37-38 degrees and you add the liquid rennet; coagulation takes place in 20-25 minutes. After breaking the curd is left to settle in order to eliminate the excess whey. Subsequently the mass is placed in molds, in a local Steaming at 25- 30 degrees and humidity &#39;90-95%. Initially the forms are constantly stir, then more and more often; the operation ends when the dough has reached the right consistency; salting is done in brine for about two hours. It matures in 4-5 days from 3-4 degrees refrigerator environment, where the forms are wrapped in paper, the yield is ll-12%. The seasoning is not carried out and is produced throughout the year. Great for spreading on hot piadina, and to match with the Romagna Central Black Hills or Pagadebit di Romagna. The cheese called &quot;Squacquerone di Romagna&quot; must have the following characteristics:</div>
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	- Minimum water content, based on total weight, equal to 58%;</div>
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	- Fat content on the dry matter of between 45% and 55%;</div>
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	- Putting the consumer must file a charge in live yoghurt not less than 1 million per gram;</div>
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	- Pasta: soft, very creamy and pearly white, devoid of holes, sweet and slightly acidic;</div>
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	- Form: given the characteristic soft consistency of the paste, the cheese takes the shape of the packaging container;</div>
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	- Crust: absent.</div>
