Salva Cremasco P.D.O.
The name derives from this cheese’s function of ‘saving’ the surplus milk produced in the spring. Its origins are ancient: some fragments of clay colatoi, containers with holes with a flat base, have been found in Montecchio di Vidolasco, bearing witness to a flourishing milk processing activity. In 1466 Bartolomeo Colleoni received as a gift, during a visit to Crema, two wheels of mature cheese that can be traced back to Salva Cremasco.
TECHNICAL CARD
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DENOMINATION:
Salva Cremasco P.D.O.
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PRODUCTION AREA:
Lombardy: provinces of Bergamo, Brescia, Cremona, Lecco, Lodi, Milan
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TYPOLOGY:
uncooked, soft and chalky fat cheese, with absent or small and sparse eyes.
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MILK:
cow, whole
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CRUST:
thin, smooth, sometimes flowery, medium consistency. Presence of characteristic microflora. No treatment is permitted, with the exception of normal sponging with water and salt solution, the possible use of edible oil, grape marc and herbs
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SEASONING:
minimum period of 75 days
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PRODUCTION:
annual
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