Salva Cremasco

Salva Cremasco is a traditional Italian cheese originating from the Lombardy region in Northern Italy. It is a semi-hard, mature cheese made from cow's milk. The name "Salva" is derived from the Italian word "salvare", meaning to save or to preserve, and "Cremasco" refers to the town of Crema in Lombardy, where the cheese is traditionally made.

History

The production of Salva Cremasco dates back to the Middle Ages, when it was made by monks in the monasteries of the Lombardy region. The cheese was originally made to preserve surplus milk and was stored in cellars for a long period of time, hence the name "Salva". Over the centuries, the production process has been refined and standardized, but the traditional methods are still used today.

Production

Salva Cremasco is made from pasteurized cow's milk. The milk is heated and rennet is added to coagulate it. The curd is then cut into small pieces and heated again. After this, the curd is placed into molds and pressed to remove the whey. The cheese is then salted and aged for a minimum of 75 days in a controlled environment. The aging process gives Salva Cremasco its distinctive flavor and texture.

Characteristics

Salva Cremasco has a square shape with a weight of about 2 to 3 kilograms. The rind is rough and hard, with a greyish-brown color. The interior of the cheese is compact and crumbly, with a pale yellow color. The flavor is intense and slightly piquant, with a hint of bitterness. The cheese has a pleasant aroma, with notes of hay and dried fruit.

Culinary Uses

Salva Cremasco is a versatile cheese that can be used in a variety of dishes. It can be grated over pasta, used in risotto, or served with polenta. It is also excellent when served on its own, accompanied by a glass of robust red wine. In addition, Salva Cremasco is often used in the preparation of traditional Lombard dishes.

See Also

• List of Italian cheeses
• Cuisine of Lombardy