The name derives from the fact that it was once produced to ‘save’ ("salvare") excess milk – in particular that already used for extracting the cream in order to make butter – from the animals feeding in the rich water meadows in southern Lombardy. This cheese is compact, dry, and the colour is ivory with few holes.
The taste is fresh and sharp with more aromatic traces when ripened at length.
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|Country of Production||Italy|
Serving suggestions: White wines, lagers. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears). Soft bread or rolls
Production method: artisan
Ripening: at least 75 days
Fats: 48% M.F
Producers: dairies from Bergamo, Brescia, Cremona, Lecco, Lodi, Milano areas
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.