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Prescinseua Cheese

Prescinseua is a fresh cheese, sort of halfway between ricotta and Greek yoghurt. It is both a clabbered cheese, and a cheese that uses rennet.

It is spread on bread, stirred into sauces (even pesto) or served with sugar for breakfast.

The cheese is made in Liguria, Italy, particularly in Valle Stura a Masone and Golfo del Tigullio. It doesn't have a long life span, so it can't really be shipped far from where it is made. In Liguria, it is sold in supermarkets in small tubs.

Cooking Tips

To make it, you need 2 litres of whole unpasteurized cow's milk, 5 grams of rennet.

You let the milk sit in a platter for 48 hours (at this point, the milk will be "clabbered".) Take 1/4 litre of that, heat it to between 40 and 50 C, and stir in the rennet, then mix back into the other milk, and let sit 4 hours.

The milk should be coagulated at that point.


1/2 ricotta, 1/2 yoghurt (preferably Greek yoghurt)

Language Notes

Also called "Prescinseha."

See also:

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Also called:

Prescinseua (Italian)


Oulton, Randal. "Prescinseua Cheese." CooksInfo.com. Published 25 June 2006; revised 17 January 2010. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/prescinseua-cheese>.

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