In Social Dairy of Branzi Casearia 1953 the processing methods have remained unchanged over time, only the tools have changed in proportion to the quantities of milk that are transformed every day. This is where the Save Cremasco DOP
The Social Dairy
Here is the art of the cheesemaker who has always decided when the curd is ready to be broken, when it is cooked correctly and how to cut it. His expert hands work it and then introduce the mass into the moulds. Here the Save Cremasco.
Curiosity
Context: we are in the Cremasco a few centuries ago on the occasion of one transhumance: what to do with excess spring milk the valley dwellers wondered. Yes “save”! Creating a cheese with this might have been the answer. This, according to the historical tradition, was the origin of both the name and the Salva Cremasco DOP cheese as we know it today. Frescoes dating back to around the 1500 which portray, in the form of a parallelepiped, this cheese. Today its production is widespread in the provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan.
Save Cremasco DOP
The entire production process from milk production, cheese making and maturing must take place within these territories. Produced with Whole cow's milk, raw or pasteurized, undergoes an average maturation and presents itself with the washed rind. Minimum maturation time 75 days. And as for most of the “stracchini” a series of periodic operations are planned in this period. Such as, the dry brushing or, always a treatment on the rind. Using a cloth moistened with a salt water solution. In addition to the revolt continuous of the form. All these actions serve to ripen the cheese perfectly and evenly. And they are the ones that confer the typicity at the end of the process “washed” crust straw-yellow to red-orange in color. The color depends on the ripening period as well as the characteristic scent due to the presence of microflora that characterizes its appearance and consistency.
The Tasting
When tasted it presents a straw-yellow colored paste crumbly in the center and soft in the undercrust. Small, rather sparse, non-homogeneous holes. The nose smells of cooked butter, light hint of walnut, fresh leaves of chestnut. In the mouth, the medium sweetness appears immediately followed by a medium sapidity. Followed by notes of dried fruit such as hazelnuts, walnuts. On the palate it has medium adhesiveness and discrete solubility, medium-high persistence. Inedible crust.
Product sheet Salva Cremasco DOP: Territory of the provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan.
