Silter
Silter is a hard raw-milk cheese from the Brescia Alps and Prealps, with persistent aromas and a mainly sweet flavor.
- Milk
- Partly skimmed raw cow’s milk
- Protection
- DOP
- Maturation
- At least 100 days
Raw milk, natural creaming and wooden aging shelves
Silter starts with raw cow’s milk, partly skimmed by natural creaming over 8–48 hours. A local natural milk or whey starter, or selected native cultures, may be added. Calf rennet sets the milk; the curd is broken to rice-to-maize grain size, cooked while stirred, then drained in molds and pressed.
The wheels are salted by hand with dry salt or in brine. They mature on wooden shelves and are turned periodically, with at least 100 days of aging from production.
Where Silter is made
Its production and aging area comprises the Brescia municipalities within the Valle Camonica and Sebino Bresciano mountain communities.
Lombardy
Choosing Silter
Use the full protected name, Silter DOP, when choosing this cheese. It matures for at least 100 days.
Questions worth asking
Which milk is used?
It is made with partly skimmed raw cow’s milk.
Where is the protected area?
Its production and aging area comprises the Brescia municipalities within the Valle Camonica and Sebino Bresciano mountain communities.
How long does it mature?
It matures for at least 100 days.
