Quartirolo Lombardo vs Salva
Quartirolo Lombardo
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Fresh
- Rind
- Natural rind
- Country
- Italy
- Place
- Lombardy
- Status
- PDO
Quartirolo Lombardo is a soft cow's milk cheese from Italy, and the name points to Lombardy. The name is protected. Makers use whole milk, or milk that has been partly skimmed, and they sell it as a table cheese rather than a hard wheel for grating. A young piece is pale, mild, and slightly sour. With more ripening the paste turns more aromatic, a little tighter, and more ready to melt when it is warmed.
Salva
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Italy
- Place
- Lombardy
Salva is a washed-rind cow's milk cheese from Lombardy in Italy. Makers form it into thick square blocks, and they wash the rind as the cheese ages. The paste is ivory, compact, and a little crumbly, sometimes with a few small holes. The name comes from the idea of saving surplus milk by turning it into a cheese that will keep. A young piece is milder, and a longer-aged piece is more aromatic and savory.