Salva (cheese) facts for kids

Salva is a special type of cheese from Crema, Italy. It's made from raw cow's milk and has a "Protected Designation of Origin" (PDO) status. This means it's a unique product from a specific area, made in a traditional way.

Salva cheese has a washed rind and is aged for a medium or long time. You'll mostly find it eaten in the central plains of Lombardy. It's made in areas like Crema, Bergamo, and Brescia. You can also find it in the provinces of Lecco, Lodi, and Milan. Salva is similar to another cheese called Quartirolo, but Salva is aged longer and has more complex flavors.

Why is it called Salva?

Saving Milk for Cheese

The name "Salva" comes from the Italian phrase salvare il latte, which means "saving the milk". This is because cheesemakers traditionally used the extra milk from spring to make Salva cheese. This helped them save the milk from going to waste.

Salva Cremasco: A Local Name

It's also known as Salva cremasco. This name means "Salva from Crema". It got this name because it started in Crema and was traditionally eaten there. Even though it's now made in other places, the name reminds people of its origins.

The History of Salva Cheese

Ancient Origins of Salva

Salva cheese has a long history, going back to the 1600s and 1700s. Back then, you could see its unique block shape on some decorated cheese wheels. These old cheeses were straw-white with a thin crust. They also had very few "eyes" (small holes), just like modern Salva cheese.

Shepherds and Their Cows

Salva cheese is linked to the "transhumance" tradition. This is when shepherds from Bergamo, called bergamini, moved their cows. They would bring their cows down from the Bergamo and Brescia valleys to the lowlands in autumn. Then, they would return to the valleys in spring.

Making Cheese on the Go

During these trips, especially in spring, the cows produced a lot of milk. It was more milk than people could drink fresh. So, the shepherds turned it into strachì da Salva cheese. This helped them preserve the milk for the summer.

A Warlord's Favorite Cheese

It's said that a famous warlord named Bartolomeo Colleoni really loved this cheese. He even had some wheels of Salva delivered to him when he was checking on the forts in Crema.

How Salva Cheese is Made

Starting with Milk

To make Salva, cheesemakers use full-cream, pasteurized milk. The milk is then left to thicken, a process called coagulation, at about 36 degrees Celsius. This takes about 30 minutes.

Cutting and Shaping the Curd

After the milk thickens, the cheese curds are cut twice into very small pieces. Then, this large mass of curds is placed in a damp spot for 8 to 16 hours. This helps the cheese form its shape.

Aging for Flavor

Salva cheese is usually aged for 3 to 5 months. This gives it a fragrant and aromatic flavor. Some cheeses are aged longer, for 8 to 12 months. Rarely, you might find a cheese aged for up to 36 months! Sometimes, the crust is even flavored with pomace, which is what's left after making wine.

The Shape and Weight

Salva cheese wheels have a unique block shape. One side is a plain square, about 11 to 13 cm or 17 to 19 cm long. The other side is a straight, bowed shape, about 9 to 15 cm long. An average wheel of Salva weighs between 1.3 and 5 kg.

Washing and Oiling the Crust

The crust of Salva cheese is washed with water and salt. Cheeses that are aged for a longer time are also oiled. In the past, linseed oil was used for this. This process helps some yellow mold grow on the crust, which soaks in and makes the cheese taste even better. The cheeses are usually marked with the capital letters S and C.

Protecting Salva Cheese

On November 21, 2002, a group was formed to protect Salva Cremasco cheese. Because of its unique qualities and traditional way of making it, Salva was given "Protected Designation of Origin" (PDO) status. This helps make sure it's always made the right way.

How to Enjoy Salva Cheese

Salva with Pickled Peppers

The most classic way to eat Salva in the Crema area is Salva con le tighe. This means Salva with pickled green Lombard peppers. The Salva is cut into small cubes. The tighe (peppers) are cut into large strips without seeds. Then, a small amount of olive oil is added. It's best to let this mix sit for a while before eating. If you add too much oil, the cheese might get too soft.

Other Ways to Eat Salva

Salva is a very versatile cheese! You can use it in many different dishes. It's great in appetizers, main courses, and even desserts.

See also

In Spanish: Salva cremasco para niños