Inspired by our frequent visits to Murray’s Cheese on Bleecker Street, and the thrill of always discovering something new there, we’ve started a new weekly series to highlight our finds.
This week I opted for something a bit more firm and pungent than last week’s Casatica di Bufala.
The Salva Cremasco, a cow’s milk cheese also from the Lombardy region of Italy, fit the bill perfectly. From the Italian word salvare—to save—the Salva started out as a cheese made with the excess milk the cows produced in the late spring, so it would not go to waste.
Inside the caves where it is aged, the Cremasco looks a bit like a square rock with its craggy dark rind, but don’t let the rough exterior fool you. The cheese’s interior is pearly white, graduating into a cream color near the rind.
Salva Cremasco has a distinct milky flavor, but is still quite dry and tangy at the same time. The cave-aging gives a bit of mushroom-like depth and funkiness that compliments the milky texture.
We savored our late afternoon snack with a fruity Italian red wine that went well with the cheese’s dryness. It was great both on its own and as an accompaniment to our pasta later in the evening.