Prescinsêua
Prescinsêua 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., focaccia al formaggio, and many savory pies, including Genoese Easter pie.
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 is not commonly sold beyond Genoa and the eastern part of Liguria, but its flavor and consistency can be approximated by mixing ricotta cheese with yogurt or sour cream.
It is often served for breakfast, with small amounts of sugar, honey or fruit preserve added.
Etymology
The Genoese term rescinsêua derives from rennet extracted from the abomasum of suckling calves.History
It is first mentioned in 1383. Since 1413, a law enforced by the stated that this cheese could have been the only gift which could have been made by the people of Genoa to the Doge.The product is thought to have been brought in Liguria from the Far East. Since the medieval times, it has been produced in , with cows coming from.
In the past, it was mainly used as ingredient for focaccia al formaggio, but nowadays, not being widely produced, prescinsêua is substituted by stracchino or crescenza.