Salva Cremasco D.O.P.
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Characteristics
Name:
Salva Cremasco D.O.P.
Milk:
Whole cow’s milk.
Rind:
Thin, smooth and sometimes flowery, medium constintency, with presence of characteristic microflora.
Paste:
Presents rare openings, distributed irregularly; it has a consistency that tends to be compact, crumbly and softer immediately under the rind due to the basically centripetal maturation. Its colour is white tending to straw-yellow with increasing aging, with phenomena of proteolysis underneath the rind.
Taste:
Aromatic and intense, and it assumes more distinct features with increasing aging.
Ageing:
Minimum aging period of 75 days.
Type:
Soft raw-paste table cheese.
Weight:
Weight varies from 1,3 to 1,9 kg or from the 3 to 5 kg.
Shape and dimension:
Parallelepiped quadrangular shape with flat sides and straight heel.
Production area:
Italy, in the provinces of Lombardy of Cremona, Brescia, Bergamo, Lecco, Milan, Lodi.
Marketing:
Each PDO Salva Cremasco whole cheese must bear the SCCS mark of origin impressed on one of the cheese’s flat surface.
