Salva Cremasco DOP

At the Latteria Sociale di Branzi Casearia 1953 the working methods have remained unchanged over time, only the tools have changed in proportion to the quantities of milk transformed here every day: this is where Salva Cremasco DOP is born

The Latteria Sociale

Here it is the art of the cheesemaker that has always decided when the curd's coagulation is ready to be broken, when the cooking is right and how to cut it; his expert hands work it before placing the mass into the moulds. This is where Salva Cremasco is made.

Fun Fact

Context: we are in the Cremasco area a few centuries ago, during a transhumance: what to do with the excess spring milk, the Valley people wondered. Let's âsaveâ it! Creating a cheese with it could have been the answer. According to historical tradition, this was the origin of both the name and the cheese Salva Cremasco DOP as we know it today. Frescoes dated around 1500 have been found depicting this cheese already in its parallelepiped shape. Today its production extends across the provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan.

Salva Cremasco DOP

The entire production process, from milk production to cheesemaking and ageing, must take place within these territories. Made with whole cow's milk, raw or pasteurised, it undergoes an average ageing period and features a washed rind. Minimum ageing time 75 days. And as with most âstracchiniâ, a series of periodic operations is carried out during this period. Such as dry brushing or, again, a treatment on the rind, using a cloth dampened with a saltwater solution. As well as the continuous turning of the wheel. All these actions serve to mature the cheese perfectly and evenly. And it is these that, at the end of the process, give the typical âwashedâ rind its colour, ranging from straw-yellow to red-orange. The colour depends on the ageing period as well as the characteristic aroma due to the presence of microflora that shapes its appearance and texture.

Tasting

On tasting, it has a crumbly straw-yellow paste at the centre and a softer texture just under the rind. Small, fairly sparse and uneven eyes. On the nose, notes of cooked butter, a light hint of walnut, fresh chestnut leaves. On the palate, a medium sweetness appears immediately, followed by a medium savouriness. Followed by notes of dried fruit such as hazelnuts and walnuts. On the palate it shows medium adhesiveness and fair solubility, with medium-high persistence. Rind not edible. Â Salva Cremasco D.O.P Product Sheet: Territory of the provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan.