Salva Cremasco PDO
Our Salva Cremasco PDO is a cheese with character, a surprising texture and an intensely aromatic taste.
It is distinguished by its semi-hard, lightly peeled paste, which encompasses rich and varied aromas and flavours. Bringing it to the palate reveals herbaceous notes, a hint of acidity that gently fades into a pleasantly long and complex aftertaste.
These distinctive qualities are the result of a strict production specification that includes the use of local milk, processing methods that have been used for four generations and modern technologies that enhance the skillful work of our cheesemakers.
Salva Cremasco PDO
Our Salva Cremasco PDO is a cheese with character, a surprising texture and an intensely aromatic taste.
It is distinguished by its semi-hard, lightly peeled paste, which encompasses rich and varied aromas and flavours. Bringing it to the palate reveals herbaceous notes, a hint of acidity that gently fades into a pleasantly long and complex aftertaste.
These distinctive qualities are the result of a strict production specification that includes the use of local milk, processing methods that have been used for four generations and modern technologies that enhance the skillful work of our cheesemakers.
Flavour
Aromatic, fragrant.
Aging
Minimum 75 days.
Rind
Consistent, brown in colour, increasingly intense as ripening progresses.
Paste
White, crumbly paste, with possible flaking.
For 100g of product
Energy
1649 kJ / 398 Kcal
Fats
33,2 g
of which saturated fatty acids
25,4 g
Carbohydrates
0,0 g
of which sugars
0,0 g
Proteins
24,7 g
Salt
1,6 g
Ingredients
Pasteurised cow's milk, salt, rennet.
Production Period
All year round
Production Area
Provinces of Bergamo, Brescia, Cremona, Lecco, Lodi, Milan.
Food pairing
Salva Cremasco PDO is mainly enjoyed on its own, perhaps alternating with a sip of wine. It is widely used in appetisers, main courses, and at the end of a meal, and also features as an ingredient in traditional recipes from its area of origin.
Wine pairing
It pairs well with a red wine such as Cabernet or Chianti Classico.
Deepening
Salva Cremasco PDO represents one of the excellences of Lombardy's cheese-making tradition, indissolubly linked to the agricultural practices and culture of the area in which it is produced.
This cheese, whose history dates back to the Middle Ages, used to be produced in May in order to use the milk surplus of that time of year: ‘Salva’ because it saved the economy of many dairies.
The production of Salva Cremasco PDO follows a set of precise rules, outlined to preserve its identity and quality. These regulations concern every stage of the process, from the origin of the raw milk, which must be obtained exclusively from specific farms in the defined geographical area, to its processing.
After milking, the milk is left to rest, then coagulated with animal rennet and the resulting curd is moulded and pressed. The next step is salting, which can be done either dry or in brine, followed by maturing for at least 75 days.
Its richness of flavour is a reflection of the botanical diversity of the local pastures, a characteristic that makes it a true symbol of the territory from which it comes.
The PDO mark represents the link between the product and its territorial roots, but it is also what assures consumers that they are purchasing an authentic, high-quality product. In this way, Salva Cremasco is not just a cheese, but an emblem of the cultural and productive heritage of a region that has been able to enhance its natural resources through wisdom and innovation over the centuries.
Available Formats
FORMA
FORMA
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