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Stelvio Cheese
MatthewGhera, CC BY 3.0, via Wikimedia Commons
About Stelvio Cheese
Stelvio, also known as Stilfser, is a type of cheese that holds a Protected Designation of Origin (PDO) status. It is produced in Italy, specifically in the Autonomous Province of Bolzano. The cheese is made from cow's milk, which is sourced from cows fed mainly on local fodder. Stelvio cheese is known for its cylindrical shape, although it can be produced in other shapes for pre-packaging purposes. The cheese has a fat content in dry matter of at least 50% and a moisture content not exceeding 44%. It has a compact, pliable, and springy texture with a pale yellow to straw yellow color. The rind of Stelvio cheese ranges from yellow to orange-brown, and it has an aromatic and marked flavor, sometimes pungent. The cheese is aged for a minimum of sixty days before being released for consumption.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Autonomous Province of Bolzano |
| Protection | PDO (2002) |
| Milk Type | Cow |
| Milk Treatment | Lightly skimmed to regulate fat content |
| Fat Content | At least 50% in dry matter |
| Moisture Content | Does not exceed 44% |
| Rind | Yellow to orange-brown |
| Texture | Semi-Hard |
| Flavor | Aromatic and marked, sometimes pungent |
| Aroma | Boiled milk, butter, mature hay |
| Colors | Pale yellow to straw yellow |
| Forms | Cylindrical; other shapes for pre-packaging (slicing, cubing, grating) |
| Age | Minimum of sixty days |
| Rennet Type | Calf rennet or other rennet including plant origin, not genetically modified |
What is Stelvio Cheese?
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 Additionally, the cheese is mentioned in historical documents like the Bergbauernbuch by Tyrolean historian Hermann Wopfner, indicating its longstanding presence in Tyrolean diets.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.
