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. .
It has a consistency halfway between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes, such as pansoti (similar to ravioli but filled with vegetables), focaccia al formaggio, and many savory pies, including Genoese Easter pie (torta pasqualina).
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 cheese 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.