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
Dimensions
base 17/19 cm, h. 9/15 cm
Producers
dairies from Bergamo, Brescia, Cremona, Lecco, Lodi, Milano areas
Codice forma
n.d.
Codice tagliato
n.d.

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