Salva Cremasco is a washed-rind, uncooked-curd table cheese that softens just beneath its rind as it matures.
Salva Cremasco belongs to a Lombard tradition of turning surplus spring milk into cheese.
The production specification connects its name with saving milk that would otherwise be wasted. Its square form, washed rind and uncooked curd give it a recognizable place among the cheeses of Lombardy.
Whole cow’s milk is coagulated with liquid bovine rennet. The curd is broken in two stages without cooking, then drained in molds. Salting may be dry or in brine. The cheeses are turned during maturation, which lasts more than 75 days.
The protected production area covers Bergamo, Brescia, Cremona, Lecco, Lodi, and Milan provinces in Lombardy.
LombardyUse the full protected name, Salva Cremasco DOP, when choosing this cheese. The specification sets its maturation as follows: More than 75 days.
Follow the storage and use instructions supplied with the cheese.
The specification calls for whole cow’s milk.
The protected production area covers Bergamo, Brescia, Cremona, Lecco, Lodi, and Milan provinces in Lombardy.
The specification gives these maturation requirements: More than 75 days.
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