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Salva Cremasco DOP


A member of the same family as ‘Quartirolo’, this cheese is ripened for much longer periods. The name derives from the fact that it was once produced to ‘save’ (salvare) excess milk – in particular that already used for extracting the cream in order to make butter – from the animals feeding in the rich water meadows in southern Lombardy.

Organoleptic characteristics
Aspect and texture: compact, dry, ivory paste with few holes
Taste: fresh and sharp with more aromatic traces when ripened at length
Serving suggestions: White wines, lagers. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears). Soft bread or rolls
Technical characteristics
Milk: raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: raw
Salting: dry
Ripening: at least 75 days
Production period: throughout the year
Fats: 48% F-Dm
Weight: 3 - 5 kg
Size: base 17/19 cm, h. 9/15 cm
Producers: dairies from Bergamo, Brescia, Cremona, Lecco, Lodi, Milano areas