Prescinsêua Cheese
() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as ''quagliata'' or ''cagliata''. It is recognised by ''P.A.T. (Prodotto agroalimentare tradizionale, Prodotti Agroalimentari Tradizionali)''. It has a consistency halfway between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical :Cuisine of Liguria, Ligurian dishes, such as ''pansoti'' (similar to ravioli but filled with vegetables), ''focaccia al formaggio'', and many savory pies, including Genoese Easter pie (List of Italian dishes, ''torta pasqualina''). It is obtained through the process of acidification of milk: from it is derived a sour milk product, which is let rest in plastic or glass containers. Because it spoils easily, prescinsêua cheese is not commonly sold beyond Genoa and the eastern part of Liguria, but its flavor and consistency can be approximated by mixing ricotta cheese wit ...
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Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ...
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