SILTER DOP

Descrizione

Silter DOP cheese boasts ancient origins:  in1600, the Chancellor of Zone wrote reports about this cheese and the area where it was produced.  Made in the towns of the mountain communities of the valle Camonica and partially in the communities of the Sebino Bresciano area, on the east side of Lake Iseo, this cheese is made with brown breed cow milk. The characteristic logo on the cheese represent a farm scene shown in the famous rock engravings present in the towns of the Val Camonica, the first UNESCO Humanity heritage given to Italy in 1979.  On the heel, meaning the side surface of the cheese, there are many famous   pitoti camuni: these are anthropomorphic figures typical of the rock engravings in this area.  


Silter is a hard cheese, made with raw milk coming from brown breed cows.  The milk must be skimmed until it has a fat content of between 1.7g and 3g/100 ml and the milk can come from one or more milking:  in this second case, the milk from the last milking can be added to the milk mass before its transformation without being skimmed, respecting, in any case, the total limit of fat allowed.  Following curding, cooking and salting as indicated in the guidelines, the cheese is then aged for a minimum of 100 days for fresher Silter to 200 days for more aged Silter.  

The shape is cylindrical with a weight that goes from eight to twelve kilos.  The crust is yellow, hard and smooth, while the paste is pale yellow with light holing.  Silter is produced all year but in the summer production moves from the bottom of the valleys to dairy farms in the mountain pastures: this is why the summer cheese has a yellowish color, with aromas that remind you of pasture essence. 

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Silter DOP cheese boasts ancient origins:  in1600, the Chancellor of Zone wrote reports about this cheese and the area where it was produced.  Made in the towns of the mountain communities of the valle Camonica and partially in the communities of the Sebino Bresciano area, on the east side of Lake Iseo, this cheese is made with brown breed cow milk. The characteristic logo on the cheese represent a farm scene shown in the famous rock engravings present in the towns of the Val Camonica, the first UNESCO Humanity heritage given to Italy in 1979.  On the heel, meaning the side surface of the cheese, there are many famous   pitoti camuni: these are anthropomorphic figures typical of the rock engravings in this area.  


Silter is a hard cheese, made with raw milk coming from brown breed cows.  The milk must be skimmed until it has a fat content of between 1.7g and 3g/100 ml and the milk can come from one or more milking:  in this second case, the milk from the last milking can be added to the milk mass before its transformation without being skimmed, respecting, in any case, the total limit of fat allowed.  Following curding, cooking and salting as indicated in the guidelines, the cheese is then aged for a minimum of 100 days for fresher Silter to 200 days for more aged Silter.  

The shape is cylindrical with a weight that goes from eight to twelve kilos.  The crust is yellow, hard and smooth, while the paste is pale yellow with light holing.  Silter is produced all year but in the summer production moves from the bottom of the valleys to dairy farms in the mountain pastures: this is why the summer cheese has a yellowish color, with aromas that remind you of pasture essence. 

Where you can find this product

Seasonality

Silter DOP cheese is produced year-round.  

Curiosity

The name comes from a dialect word of Celtic origin that indicates the place where ageing takes place

East Lombardy is the European region
of gastronomy 2017