A member of the same family as "Quartirolo", this cheese is ripened for much longer periods. 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.


12 ratings


a month ago

From Edinburgh cheese stall at the farmers market. Temperature abused. Sharp Cheddary but peeish. Muted creaminess, clay like. Salty at the back of the mouth. Nice breath taste. Salty sweet biscuits


a year ago


a year ago

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play