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Salva Cremasco
'saved' cheese
Firm, crumbly cube of raw milk cow's cheese made in Crema (but made in all the surrounding provinces) after the butter fat was skimmed off, and 'saved' in the cellar, where is ripens for at least 75 days, where it develops a mushroomy crust. Reminiscent of Taleggio and Castelmagno.
It's often served with olive oil with spicy pickled green peppers in an antipasto called salve e tighe.
Text © Dana Facaros & Michael Pauls
Images by altiformaggi, sala em