CASARRIGONI SRL

In the Bergamasque Valle Taleggio, Casarrigoni focuses its work on a single cheese, Salva Cremasco DOP, following cheesemaking methods settled over time. The cheese has a parallelepiped shape with a washed rind, obtained from raw whole cow's milk and left to mature for at least seventy-five days: an aging period that softens the paste and defines its character. Here, production resembles a dialogue between technical gesture and environment. The washed rind requires constant attention, and the slow maturation transforms the valley's milk into a soft paste with distinct aromas. Each wheel emerges slightly different from the previous one, because the method allows the variations of the milk and the cellar to speak more than it imposes a rigid standard. The result is a cheese that clearly belongs to its Bergamasque side: not a product replicable everywhere, but the outcome of a dairy practice rooted in this stretch of the Lombard Prealps.

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