Salva Cremasco

Salva Cremasco is a soft, washed-rind cheese made from cow’s milk in northern Italy. It has held Protected Designation of Origin (PDO) status since 2011. Originally created to preserve excess milk during the abundant production periods in late spring and summer, the name "Salva" comes from the Italian word for "save." The cheese is produced by fewer than ten dairies in the provinces of Bergamo, Brescia, Cremona, Lecco, Lodi, and Milan, adhering to strict PDO guidelines.

Production Process

Salva Cremasco is made from whole raw or pasteurized cow’s milk, with the addition of local starter cultures and calf rennet. The curd is cut and rested for fifteen to nineteen minutes, then broken into pieces the size of a hazelnut. The curd is placed in molds and kept at 70–84°F (21–29°C) for eight to sixteen hours before moving to maturing cellars. The cheese matures on wooden boards at 36–46°F (2–8°C) with 80-90% humidity. It is regularly washed or brushed with brine for at least seventy-five days, developing a unique flavor and texture.

Characteristics

Salva Cremasco is square-shaped and comes in two sizes, weighing either 3 or 9 pounds (1.5 or 4 kilograms). The cheese has a thin, wrinkled, pinkish rind with potential mold presence. It ripens from the outside in, forming a creamy layer beneath the rind and an ivory interior. The texture is compact and granular with irregular thin eyes. The flavor is mild, fruity, and rich, becoming more intense with age.

Flavor and Serving Suggestions

Salva Cremasco has a rustic and earthy profile with notes of damp earth, hazelnut, and mushroom. As it ages, the cheese develops a rich creamline and a crumbly interior. It is traditionally served with white wines or lagers, green tomato chutney, aubergine preserve, fresh fruit, and soft bread or rolls. The cheese is also a key ingredient in the local dish Salva con le Tighe, which pairs it with pickled green Lombard peppers.

Historical Background

Salva Cremasco’s origins date back to the 17th and 18th centuries, linked to the practice of preserving excess milk from cows grazing in the lush pastures of Lombardy. The cheese’s name reflects this tradition of "saving" the milk. It became renowned for its quality and unique production methods, gaining PDO status in 2011 to protect and promote its traditional craftsmanship.

Production Areas

The cheese is produced in the provinces of Bergamo, Brescia, Cremona, Lecco, Lodi, and Milan. The production area is characterized by rich water meadows and hillside farms, contributing to the distinctive flavors imparted by the local flora consumed by the cows.

Traditional Uses

In addition to being enjoyed on its own or with various accompaniments, Salva Cremasco is used in a variety of dishes, from starters to desserts. It is particularly celebrated in the Crema region, where it is a staple in many traditional recipes. The cheese’s balanced flavors and aromatic complexity make it a versatile and cherished ingredient in Lombardian cuisine.

Important Facts

Country of Origin	Italy
Specific Origin	Provinces of Bergamo, Brescia, Cremona, Lecco, Lodi, Milan
Certification	PDO (2011)
Milk Type	Whole raw or pasteurized cow’s milk
Milk Treatment	Raw or pasteurized
Rind	Thin, wrinkled, pinkish; molds possible
Texture	Compact, granular, with irregular thin eyes
Flavor	Mild, fruity, and rich
Colors	Pale yellow under rind, ivory paste
Forms	Square-shaped, 3 and 9 pounds (1.5 and 4 kilograms)
Age	At least seventy-five days
Rennet Type	Calf