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About this item
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. 
The texture is a compact, dry, ivory paste with few holes and the taste is fresh and sharp with more aromatic traces when ripened at length.
Pairs with white wines and lagers. 
Country Italy Flavor Earthy , Funky , Salty Intensity Medium Style Farmstead , Traditional Texture Crumbly



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