Silter DOP

Silter DOP

The Silter cheese, whose name is Italian Casera , ( the room where the aging takes place ) once represented an important source of nourishment for the people of the mountains of Val Camonica . The first reports documented than the productive activity of this cheese dates back to the late 1600s . Silter The cheese is made only with milk from cows raised exclusively on the territories of Valle Camonica and Sebino Bresciano . The first goal is seared .

Organoleptic characteristics

Aspect and texture

straw- yellow crust to brown after oiling made at the end of the production process . Paste consistent structure not too elastic with small / medium well spread holes

Taste

delicate, sweet characteristic of milk

Serving suggestions

fulI bodied red wines and aged . fresh fruit (pears Kaiser ) , pumpkin chutney , crispy bread

Technical characteristics

Milk

cow's, raw

Production method

artisanal

Paste

cooked, pressed

Salting

dry

Ripening

6 months minimum

Production period

summer

Fats

44% Mgss

Weight

10-12 kg

Dimensions

d 35/40 cm, h 10/12 cm

Producers

Farmers from Bienno(Brescia)

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

The search for cheese takes us near Arona, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.