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)
Codice forma
n.d.
Codice tagliato
n.d.

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