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.


3 ratings

Ray Balberman

4 months ago

Crumbly, with a mix of creamy and sour. Note: newbie cheese taster

Queso para Dummies

5 months ago


a year ago

Crumbly and pungent, similar to feta

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