Antica Latteria Agricola di Pandino srl

In Pandino, in the Cremona plain, this dairy processes local milk for three protected designation cheeses that tell the story of Lombardy's soft, washed-rind varieties. Salva Cremasco is the most distinctive: a parallelepiped shape, washed rind, and at least seventy-five days of aging on raw whole milk, the time needed for the paste to develop its decisive character. Alongside it, Quartirolo Lombardo and Taleggio mature, the latter aged on wooden boards for no less than thirty-five days. The thread connecting the three is the milk, sourced from an area encompassing hundreds of municipalities between Cremona and neighboring provinces. The result is a compact yet representative catalog of a Po Valley cheesemaking school, where long resting times and soft pastes coexist with processes codified by precise regulations. Each piece reflects the season and the pasture from which it originates, bringing the dairy geography of this corner of Lombardy to the table.

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