Squacquerone's name derives precisely from its texture and its tendency to 'squacquerare', that is, to let itself go.

Traditionally used in Emilia Romagna to stuff piadina, squacquerone is a table cheese that finds its ideal combination with fresh eggs, rocket, and even mixed with the "battuto" that fills cappelletti and fresh pasta in general.

Thanks to its softness, squacquerone is also excellent on its own, spread on a slice of toasted bread, for a tasty snack or appetiser.

Its taste is typically lactic, sweet and pleasantly fresh.