Silter Cheese

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Silter Cheese

Giorgio Scalvini, CC BY 4.0, via Wikimedia Commons

About Silter Cheese

Silter is a traditional cheese from Italy, specifically produced in the mountainous regions of the Province of Brescia. It is a cylindrical cheese with a diameter of 34-40 cm and a weight of 10-16 kg after maturing. The cheese has a hard, straw-yellow rind that turns brown with oiling and aging. Silter is made from raw, partially skimmed cow's milk, primarily from mountain breeds like Bruna, Grigio Alpina, and Pezzata Rossa. The cheese has a firm, crumbly texture with small to medium-sized eyes and a mild flavor that can develop full-bodied notes as it matures. The aroma and flavor are influenced by the local environment, including the native microflora and the cows' diet of grass and hay. Silter is aged for at least 100 days, and its production is deeply rooted in local traditions and artisanal methods.

Key Facts

Country of Origin Italy
Specific Origin Valle Camonica and Sebino Bresciano Mountain Communities, Province of Brescia
Protection PDO (2014)
Milk Type Cow's milk
Milk Treatment Raw, partially skimmed
Fat Content 27% to 45% in dry matter
Moisture Content Not exceeding 40%
Rind Hard, straw-yellow turning to brown
Texture Firm, crumbly, not very springy, with small to medium-sized eyes
Flavor Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses
Aroma Lingers in the nose and on the palate, typical of the production area
Colors White in winter, bright yellow in spring and summer
Forms Whole wheels, portions, grated, bite-size chunks, shavings, slices
Age At least 100 days
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