Salva Cremasco DOP

This cheese was developed to meet the needs and challenges of farmers who sought to conserve their fresh milk over a long period before the invention of refrigerators or refrigeration equipment. To this end they created a large, high-acid cheese that was aged an average of 6 months.
This product has a bright white paste that remains consistent throughout; thanks to its lengthy aging, it is crumbly in the center and much softer near the outer edges. The rind is thin, smooth and rose or brown in color. It has a strong, highly intense flavor; the acidity of the paste mellows nearly completely as aging progresses, rendering the final product mild and fragrant.