Prescinsêua cheese facts for kids

Prescinsêua (pronounced [pɾeʃiŋˈsøːa]) is a special kind of cheese from the Liguria region in Italy. It's mostly found in the area around Genoa. In Italian, people sometimes call it quagliata or cagliata. It's officially recognized as a traditional Italian food product.

This cheese has a unique texture, somewhere between yogurt and ricotta cheese. It tastes a bit sour. Prescinsêua is used in many traditional dishes from Liguria. These include pansoti (which are like ravioli but filled with vegetables), focaccia al formaggio (a cheesy flatbread), and different savory pies. A famous one is the Genoese Easter pie, called torta pasqualina.

Prescinsêua is made by letting milk become sour. This process creates a thick, sour milk product. It is then left to rest in containers made of plastic or glass.

Because it can go bad quickly, Prescinsêua is usually only sold in Genoa and the eastern part of Liguria. If you can't find it, you can get a similar taste and texture by mixing ricotta cheese with yogurt or sour cream.

People often eat Prescinsêua for breakfast. They might add a little sugar, honey, or fruit jam to it.

What's in a Name?

Pansoti are vegetarian filled ravioli from Genoa, often made with Prescinsêua.

The name Prescinsêua comes from the Genoese word for rennet, which is presû. Rennet is a natural substance used to make cheese. It used to be taken from the stomach of young calves that were still drinking milk.

A Look Back in Time

This special cheese was first mentioned way back in 1383. By 1413, there was even a law in the Republic of Genoa about it! This law said that Prescinsêua was the only gift people from Genoa could give to their leader, the Doge.

Many people believe this cheese was first brought to Liguria from far-off Eastern lands. Since the Middle Ages, it has been made in the Val Fontanabuona valley. The cows that provided the milk for it came from another valley called Val d'Aveto.

In the past, Prescinsêua was mainly used to make focaccia al formaggio (tipo Recco). Today, it's not made as much. So, people often use other similar cheeses like stracchino or crescenza instead.

How It's Made

In the past, Prescinsêua was made from whey, which is the liquid left over after milk curdles. But now, it's made from whole milk. Here's a simple way it can be done:

• Two liters of milk are left in a pot for two days (48 hours).
• Then, 500 milliliters of this milk are put into a different pot.
• This smaller amount of milk is heated to about 40-50°C (104-122°F).
• About 5 grams of rennet are added to the warm milk.
• Finally, the milk from both pots is mixed together. It's then left to rest for another four hours.

Cultural Connections

Focaccia al Formaggio, a cheesy flatbread from Recco, often uses Prescinsêua.

This unique cheese even has a song named after it! The Genoese music group Buio Pesto wrote a song called "Prescinsêua." It was part of their album Pesto, which came out in 2010.

See also

In Spanish: Prescinseûa para niños