Hard to find Soft Cheese - Squacquerone
This is a soft cheese characteristic of the Emilia Romagna region of Italy. It is commonly used with Piadina (an unleavened flat bread). I can't find it anywhere in So Cal. Any ideas or any substitute suggestions?
Here's the only Chowhound article that describes it - http://chowhound.chow.com/topics/526705
Ummm... well, squacquerone has to be eaten within a few (4 or fewer) days of the milk leaving the cow, It's so soft and unformed as to be watery... if you salted and aged it, you'd have raviggiolo. It's like milky cream cheese.
There are very few cheeses with such a loose consistency available in the United States, even burrata isn't soft enough.. To make a rough analogue you could try this recipe:
Mix 6 oz of cream cheese with 1 tablespoon of creme fraiche, 2 tablespoons of buttermilk, 3 tablespoons of yoghurt and juice from 1 lemon. Mix, let stand in fridge for 1 to 3 days; use within 6 days.