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.

3.5

11 ratings

riccardo

13 days ago

Kiyo

19 days ago

Florentino

23 days ago

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