SALVA CREMASCO DOP cheese, branded 60 days.

SALVA CREMASCO DOP cheese – aged for 60 days, cube-shaped with a distinctive brown rind. Its balanced flavor hints at forest mushrooms, while the aroma evokes a wooden cellar. Produced in Lombardy, this appealing cheese guarantees DOP quality, intrinsically linked to its geographical roots.

Pasteurized cow's milk cheese SALVA CREMASCO DOP, aged for 60 days, is cube-shaped, has a distinctive brown rind with impressions. Perfectly balanced, the aftertaste slightly resembles forest mushrooms, while the aroma recalls a wooden cellar where this cheese was aged. It is a crumbly cheese with a hard consistency. Produced in Lombardy, Italy, around Brescia, Bergamo, and Cremona. This cheese was invented by Lombard farmers seeking to utilize the surplus of milk they had. The cheese quickly gained popularity and is still favored today. Washed-rind cheeses, known in Lithuanian as 'plautos žievės' cheeses, are periodically treated with brine or other liquids during the aging process. It has a DOP (Denominazione d'Origine Protetta / Protected Designation of Origin) label issued to products whose quality and characteristics are intrinsically linked to their geographic origin. All production stages of the product are carried out in a specific designated area.

Milk