Stelvio
Stelvio, also called Stilfser, is a table cheese whose orange-toned rind develops through a specific washing and maturation process.
- Milk
- Cow’s milk
- Protection
- DOP
- Maturation
- At least 60 days from molding
How the orange rind develops
The milk is heat-treated before calf rennet sets the curd. The curd is cut into pieces about the size of corn kernels, warmed with hot water and drained. Cylindrical molds give the wheels their shape; pressing is followed by salting in brine.
Stelvio matures on wooden boards for at least 60 days. The wheels are turned and washed with a mild salt solution. Local bacterial cultures added to the washes during the first weeks help develop the natural yellow-orange to orange-brown surface and the cheese’s characteristic aroma and flavor.
Where Stelvio is made
Milk, cheesemaking, and maturation are confined to the specified municipalities of Bolzano province, South Tyrol.
Trentino-Alto AdigeWhat to pour with it
Choosing Stelvio
Look for the full protected name, Stelvio DOP. It matures for at least 60 days after molding.
Questions worth asking
Which milk is used?
It is made with cow’s milk.
Where is the protected area?
Milk, cheesemaking, and maturation are confined to the specified municipalities of Bolzano province, South Tyrol.
How long does it mature?
It matures for at least 60 days after molding.
Sources and citations (1)
- MASAFElenco delle DOP e IGP dei prodotti agricoli e alimentariStelvio and Stilfser entries, DOP column, extracted lines 965-972Read source
