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It is traditionally made with cow's milk, aged for one to two years, and produced in large, clothbound, barrel-shaped wheels (also known as "truckles").
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There are rare truckles aged up to 36 months. Sometimes the crust is flavoured with marcs. The truckle has a parallelepiped shape with a plain squared side 11/13 cm or 17/19 cm long and a straight bowed side from 9 to 15 cm. The average weight spaces from .
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The Big Cheese Race follows a route around the castle with teams running in relay from the main event site. Teams pass traditional cheese stretchers, adorned with replica cheese truckles, between team members as they run a lap around the castle grounds. The race has different age categories and each team consists of four people.
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A truckle of farmhouse Cheddar cheese A truckle of cheese is a cylindrical wheel of cheese, usually taller than it is wide, and sometimes described as barrel-shaped. The word is derived from the Latin trochlea, 'wheel, pulley'. Truckles vary greatly in size, from the wax-coated cheeses sold in supermarkets, to 25-kilogram or larger artisanal cheeses.
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Its origins date back to the 17th and 18th centuries, when it was already possible to identify on some decorative truckles the cheese profile, which looks like a parallelepiped, with a thin crust and a pastry with very rare holes (called "occhiature") and straw-white colour. Salva has a close connection with the seasonal transhumance that the “bergamini” (shepherds from Bergamo) undertook with their cows, coming down from the villages in the valleys of Bergamo and Brescia towards farms in the plain in autumn and going back in spring. During these trips the milk overproduced, particurarly plentiful in spring, was transformed into "strachì da Salva", so that it could be preserved in the hot season. It seems that the warlord Bartolomeo Colleoni enjoyed this cheese so much that he had some truckles delivered during his military inspections at the fortificatios of Crema.
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