Its origins date back to the 17th and 18th centuries, when it becomes possible to identify the parallelepiped profile of Salva on some decorative truckles. These truckles were straw-white in color and had a thin crust and very rare eyes (called occhiature), also associated with modern Salva cheese. Salva is closely connected with the seasonal transhumance that bergamini (shepherds from Bergamo) undertook with their cows, coming down from the valleys of Bergamo and Brescia towards farms in the lowlands in autumn, and returning to the valleys in spring. During these trips the cows produced more milk than could be consumed, particularly in spring, necessitating its transformation into strachì da Salva cheese so that it could be preserved in summer. It seems that warlord Bartolomeo Colleoni enjoyed this cheese so much he had some truckles delivered to him during his military inspection of Crema's fortifications.
