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Cheese from Lombardy, northern Italy
Crescenza is a fresh, rindless Italian soft cheese of pasteurised cow milk, soured with Streptococcus thermophilus and set with rennet at about 38 °C. The soft curd is moulded, kept warm until it reaches pH 5.2, brined briefly and chilled for about a week. It is eaten fresh, unlike the stracchino cheeses that ripen for about 20 days. Made in 6 steps over 7 days. The longest step, chill to finish draining, takes 7 days (Tidona F 2020) and runs at 4 °C (Tidona F 2020). Salt is 15 % (Tidona F 2020). Streptococcus thermophilus does most of the fermenting.
| Main step | 7 daysReported[tidona2020] | Chill to finish draining |
|---|---|---|
| Temperature | 4 °CReported[tidona2020] | Chill to finish draining |
| Salt | 15 %Reported[tidona2020] | Brine briefly |
| Acidity | pH 5.2Reported[tidona2020] | Mould and keep warm until the curd sours |
| Cow milk · Pasteurised at 73 °C for 16 s in the lab trial; standardised to 3.9 % fat[tidona2020] | |
| 2.5 % of the milk weight | Streptococcus thermophilus starter · A commercial culture grown the day before to about pH 5[tidona2020][chirico2014] |
| 0.27 ml per litre of milk | Rennet (220 IMCU/ml)[tidona2020] |
| Brine of 15 % salt[tidona2020] | |
| Starter | defined-culture (Streptococcus thermophilus blends); rennet |
Total time across the recorded steps: 7 days
What changes: The milk is pasteurised at 73 °C, then cooled close to 38 °C
Output: pasteurised milk at setting temperature.
Microbes at work in this step
heat kills most milk bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Crescenza is a stracchino cheese eaten fresh, without the ripening of about 20 days that other members of the stracchino family get. Unlike most fresh lactic cheeses, which set cool with mesophilic cultures, it is set warm with rennet and the thermophilic Streptococcus thermophilus.
Crescenza is made from pasteurised milk and is kept at 4 °C; its shelf life is about 20 days.
Every number is labelled with how it is known. How this atlas is made
Crescenza output is about 28,000 tonnes a year, about 30 % of Italian soft cheeses without a PDO (Tidona et al. 2020).
