Salva Cremasco DOP
A washed-rind cheese, square in shape and thick on the side, matured for a long time. Its name comes from the fact that it was once produced to “save” excess milk—especially that which had already been used to make butter—from the rich meadow pastures of southern Lombardy.
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Characteristics
Region
Milk Origin
Appearance
ivory-coloured, compact, dry paste, with rare holes, washed rind
Taste
fresh, tart, with more aromatic notes if very aged
Pairings
White wines, beer. Green tomato mustard, eggplant jam. Fresh fruit (William pears). Soft bread or rolls.
Technical specifications
| Milk | cow's milk, raw |
|---|---|
| Processing | artisanal and industrial |
| Cheese paste | raw |
| Salting | dry |
| Seasoning | minimum 75 days |
| Production | all year round |
| Fat | 48% Mgss |
| Weight | 3 kg – 5 kg |
| Dimensions | b. 17/19 cm, h. 9-15 cm |
| Producers | province of Bergamo, Brescia, Cremona, Lecco, Lodi, Milan |
| Whole Cheese Code | 1014530 |
