Salva Cremasco is a beloved protagonist in Italian cuisine. It only takes three to five months of aging to reach the flavor and texture, dry and crumbly, that make it perfect paired with salads and tomatoes.
In the twelve-month aged version, with a characteristic mushroom aroma, Salva Cremasco is even better suited for finishing risottos. It also adds “an extra kick” to omelets with fresh vegetables.
This typical cheese of Lombardy therefore deserves to be discovered and savored in light, typically summer dishes, as well as in those with a strong flavor for the colder months. Each season has an appropriate aging for this versatile delight.
Great chefs have created haute cuisine recipes: the delicious “guinea fowl thigh in Salva Cremasco and honey crust” above all. But also simpler preparations such as fried bites, pepper millefeuille, or 'vol-au-vent.' All using Salva Cremasco as the main ingredient, a cheese that pairs perfectly with medium-bodied red wines.
