Salva Cremasco DOP

This product, extremely similar to a cured Lombard Quartirolo but slightly bigger, came to be thanks to the farmers' need to keep the milk fresh when there were still no refrigerating methods available. Because of this lack in preservation systems, they used to make big molds of cheese which would cure for at least 6 months and which had a high level of acidity. The textur5e I friable and crumbly, with aromas of undergrowth and a persistent flavor.

Pairings

Red wines like Pinot Noir from Friuli Venezia Giulia.

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