ARRIGONI SERGIO FORMAGGI SRL

From its base in Almè, in the province of Bergamo, Arrigoni Sergio Formaggi oversees two Lombardian dairy cornerstones, both with DOP status. Salva Cremasco takes shape in parallelepiped blocks with a washed rind, made from whole raw milk, requiring at least seventy-five days of maturation to develop its profile. Taleggio, in turn, comes in rectangular forms weighing one and a half to two and a half kilograms, aged for six to ten weeks. The key difference between the two cheeses lies entirely in their controlled maturation. Taleggio forms rest in cool, humid cellars, laid on wooden boards, for the time needed for the raw paste to acquire complexity; Salva follows its own longer aging curve. What unites these two productions is the fresh milk from local farms, rooting the company's work in the livestock heritage of the Bergamo valley. Two washed-rind cheeses, two different aging times, a single geography of origin.

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