Salva Cremasco DOP
Historical Background:
The semantic origin of the name Salva Cremasco is linked to the purpose of the cheese, i.e. the need to “save” the surplus spring milk. These skills have been passed down from generation to generation for centuries and are still preserved today by the cheesemakers.
There are numerous historical remnants dating to the tenth century AD that indicate an intense dairy activity. Salva Cremasco cheeses even appear in some 17th and 18th-century frescos. A recent study shows images in which pieces of cheese are clearly portrayed. In the Supper of St. Gregory the Great, inspired by the golden legend, a small form of salva can be seen on the table and is about to be eaten by the illustrious pontiff.
About the cheese:
The Salva Cremasco production area includes the entire provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan.The rind is smooth, with a medium texture and characteristic microflora; the paste is firm, crumbly, softer below the surface and has occasional irregular holes.
Today, as in former times, the Salva Cremasco rind is still only given the ancient salt and water treatment or is sponged down with olive oil, wine, pomace or herbs in accordance with the traditional aging methods.
These treatment processes during aging give the product a long storage life and particular organoleptic characteristics.
Historical Background:
The semantic origin of the name Salva Cremasco is linked to the purpose of the cheese, i.e. the need to “save” the surplus spring milk. These skills have been passed down from generation to generation for centuries and are still preserved today by the cheesemakers.
There are numerous historical remnants dating to the tenth century AD that indicate an intense dairy activity. Salva Cremasco cheeses even appear in some 17th and 18th-century frescos. A recent study shows images in which pieces of cheese are clearly portrayed. In the Supper of St. Gregory the Great, inspired by the golden legend, a small form of salva can be seen on the table and is about to be eaten by the illustrious pontiff.
About the cheese:
The Salva Cremasco production area includes the entire provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan.The rind is smooth, with a medium texture and characteristic microflora; the paste is firm, crumbly, softer below the surface and has occasional irregular holes.
Today, as in former times, the Salva Cremasco rind is still only given the ancient salt and water treatment or is sponged down with olive oil, wine, pomace or herbs in accordance with the traditional aging methods.
These treatment processes during aging give the product a long storage life and particular organoleptic characteristics.
Historical Background:
The semantic origin of the name Salva Cremasco is linked to the purpose of the cheese, i.e. the need to “save” the surplus spring milk. These skills have been passed down from generation to generation for centuries and are still preserved today by the cheesemakers.
There are numerous historical remnants dating to the tenth century AD that indicate an intense dairy activity. Salva Cremasco cheeses even appear in some 17th and 18th-century frescos. A recent study shows images in which pieces of cheese are clearly portrayed. In the Supper of St. Gregory the Great, inspired by the golden legend, a small form of salva can be seen on the table and is about to be eaten by the illustrious pontiff.
About the cheese:
The Salva Cremasco production area includes the entire provinces of Bergamo, Brescia, Cremona, Lecco, Lodi and Milan.The rind is smooth, with a medium texture and characteristic microflora; the paste is firm, crumbly, softer below the surface and has occasional irregular holes.
Today, as in former times, the Salva Cremasco rind is still only given the ancient salt and water treatment or is sponged down with olive oil, wine, pomace or herbs in accordance with the traditional aging methods.
These treatment processes during aging give the product a long storage life and particular organoleptic characteristics.
Contains:
Pasteurised Cow’s milk
Salt
Rennet
