Stelvio

Stelvio, also known as Stilfser, is a semi-hard, semi-cooked PDO cheese produced in six districts of the Bolzano province in Italy: Venosta Valley, Burgraviato, Salto-Sciliar, Pusteria Valley, Isarco Valley, and Bolzano municipality. It earned its PDO status in 2007. The name Stelvio comes from the municipality of the same name, while Stilfser is the German equivalent.

Historical Background

The production of Stelvio cheese can be traced back to 1914, with records from the Stilfs dairy factory detailing its creation. Additionally, the cheese is mentioned in historical documents like the Bergbauernbuch by Tyrolean historian Hermann Wopfner, indicating its longstanding presence in Tyrolean diets. Moreover, land registers from the thirteenth to sixteenth centuries show that cheese was used as a form of tax payment by Alpine farms, underscoring its economic importance.

Production Process

Stelvio cheese is crafted from whole cow’s milk, which may be partially skimmed. The milk is pasteurized and combined with an indigenous starter culture. Calf rennet, in liquid or powdered form, is added to coagulate the milk. The curd is then cut into corn-sized particles and semi-cooked with hot water at temperatures between 97–104°F (36–40°C) before being pressed. The cheese undergoes a ripening process for at least sixty days at temperatures of 50–57°F (10–14°C) and 85–95 percent humidity. During this period, the rind is smeared twice a week with a brine solution that includes locally produced strains of Arthobacterium and Brevibacterium, which contribute to the cheese's distinctive flavor and reddish rind.

Characteristics

Stelvio cheese has a cylindrical shape with straight or slightly convex sides. The rind is yellow-orange to orange-brown, and the cheese itself is pale yellow to straw-colored, with a compact and elastic texture. It typically measures 3–4 inches (8–11 centimeters) in height and 13–15 inches (34–38 centimeters) in diameter, weighing between 18–22 pounds (8–10 kilograms). The cheese boasts a fat content of at least 50 percent on a dry matter basis, a moisture content below 44 percent, and a flavor profile that includes notes of boiled milk, butter, and mature hay.

Culinary Uses

Stelvio is often enjoyed as a table cheese, frequently paired with speck, or used as an ingredient in traditional Tyrolean dishes such as cornmeal mush or cereal soups.

Production Zones

The cheese is produced in specific zones within the Bolzano province: Venosta Valley, Burgraviato, Salto-Sciliar, Pusteria Valley, Isarco Valley, and the area surrounding Bolzano.

Important Facts

Country of Origin	Italy
Specific Origin	Venosta Valley, Burgraviato, Salto-Sciliar, Pusteria Valley, Isarco Valley, Bolzano
Certification	PDO (2007)
Milk Type	Whole cow’s milk, partially skimmed
Milk Treatment	Pasteurized
Fat Content	At least 50 percent on dry matter basis
Moisture Content	Below 44 percent
Rind	Yellow-orange to orange-brown
Texture	Semi-Hard
Flavor	Boiled milk, butter, mature hay
Aroma	Boiled milk, butter, mature hay
Colors	Pale yellow to straw colored
Forms	Cylindrical, 3–4 inches tall, 13–15 inches diameter, 18–22 pounds
Age	At least 60 days
Rennet Type	Calf liquid or powdered rennet