Caseificio VILLA srl

In Erbusco, in the Brescia area, Caseificio Villa produces three protected designation cheeses that belong entirely to Lombardy's cheesemaking heritage. Salva Cremasco is made from raw whole milk and aged for seventy-five days, developing its washed rind; Quartirolo Lombardo is presented fresh, with a balanced acidity destined to intensify over time; Taleggio completes the trio with its soft paste, matured on wooden boards. Three different cheeses, a single culture of slow-ripening cheese. Behind these three DOPs lies a common origin: milk from the Alpine and Po Valley areas that defines Northern Italian cheesemaking. The company does not pursue quick yields, but rather the time each cheese requires, from the days for Quartirolo to the weeks for Salva. It is a work measured by adherence to the specifications, where aging is not an accessory but the condition that separates these cheeses from industrial productions, restoring to each the structure and the profile that the denomination prescribes.

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