Salva Cremasco began as a way to preserve leftover milk when it was abundant in the spring. “Salva” literally translates to “it saves,” and “Cremasco” refers to the town of Crema in the Lombardian province of Cremona. Today it’s made in six Lombardian provinces by just seven dairies. Identifiable by its cube shape and “S.C.” indentation on its rind.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi-generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
TYPE Toma brusca, Natural rind
MILK Raw cow
RENNET Traditional Calf
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 4 months
PROFILE Light & feathery with creaminess near the rind. Citrusy with notes of cellar.