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Salva Cremasco is a soft table cheese with an unusual cubic shape, produced all over Lombardy and more specifically in the provinces of Cremona, Lecco, Lodi, Milan, Bergamo and Brescia.
Salva Cremasco is particularly linked to the territory of the province of Cremona. The name itself, Salva, derives from the verb "to save", as this cheese was produced with excess milk which, especially in spring and summer, risked going bad because of the high temperatures. The Salva Cremasco, therefore, was born to economize and optimize milk production to the maximum.
Branzi (Bergamo), Lombardia - Italy.
Milk, salt, rennet, lactic ferments.
HOW IT'S MADE
Salva Cremasco is produced exclusively with whole cow's milk from the breeds of the affected area, the Friesian and the Brown. The milk obtained is pasteurized at 71.7 ° C for 15 seconds and then coagulated with liquid bovine rennet. Coagulation occurs between 32 and 40 ° C for a period of time between 10 and 20 minutes. The two curd breaks are thus carried out, after which the curd is extracted from the boiler and placed in the appropriate wooden or plastic molds. Salting takes place dry or in brine and aging must take place in environments with natural or controlled humidity. The maturation has a minimum period of 75 days (but can also reach 12 months) during which the wheels are turned very often and washed and brushed exclusively with oil and salt.
It lends itself to various combinations, it can be used to enrich many dishes from appetizers to desserts. It can be eaten on its own as a table cheese. It can be breaded and fried, or used to make skewers, to flavor risottos or omelettes, to create salads, pies or cakes, both sweet and savory. It goes well with beer but also with delicate white wines or young reds.
In the fridge at 4°C / 8°C.
About 100 g, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.