Silter PDO cheese, the goodness of mountain herbs from the Brescia valleys can be recognized in this typical product.
But where does the name Silter of this D.O.P. cheese come from?
From the traditional places used for aging this cheese, the Silter, indeed. Silter PDO is a hard cheese made in the alpine and pre-alpine area between Sebino and the Tonale and Gavia passes using wooden tools: the wheel, the thorn, and the molds.
The mountain grass eaten by cows in the pasture gives the fragrance of herbs and mountain essences.
Its strong and full flavor makes it ideal to enjoy as a table cheese or to grate over pasta. Great to savor with full-bodied red wines.
History and tradition of Silter cheese
In past centuries, turning milk into cheese was the only way to preserve its valuable nutritional qualities. The Silter D.O.P. was an important source of nourishment for the people living in the mountains of Valle Camonica and Sebino Bresciano.
The name “Silter” is an Anglo-Saxon term of Celtic origin and refers to the aging room. The production of Silter cheese boasts ancient origins, just like the old tradition of dairy cattle farming in Valle Camonica: the first historical documents date back to the late 1600s. In recent decades, studies have been conducted on the main characteristics of Silter, produced in small mountain huts that still use the ancient cheese-making technology passed down from generation to generation.
Peculiarities of Silter cheese
The Silter D.O.P. is made with raw milk from Brown cows and other typical mountain breeds.
- Shape: cylindrical.
- Weight: 10-16 kg.
- Scalzo: straight or slightly convex, 8-10 cm.
- Surface: flat or slightly convex with a diameter of 34-40 cm.
- Appearance: natural crust, hard, yellow-brown in color and with oiling.
- Pasta: firm texture, not too elastic, sometimes with small to medium well-distributed holes. The color ranges from straw yellow to intense with the seasonal change in the cows’ diet.
- Aroma: characteristic of milk, pastures, and hay from the production area
- Flavor: delicate and sweet.
- The sensory characteristics of Silter D.O.P. are determined by the quality of the milk, the environment where the various processing stages occur, and the long aging process. Mountain cheeses are highly prized because they retain the nutrients, flavors, and aromas of the raw milk produced by cows grazing at high altitudes.
Interested in learning more about this protected origin cheese? Download the production regulations for Silter D.O.P. cheese below.
Watch the episode about Silter PDO cheese from Valcamonica with Melaverde
Nutritional values of Silter PDO cheese
| Average values | per 100 grams |
|---|---|
| Energy | 1670 Kj 398 Kcal |
| Fats | 029/30 gr |
| Saturated fatty acids | 17/19 gr |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Proteins | 32/34 gr |
| Salt | 1.2 g |
| Fiber | 1.5 g |
Available in vacuum-sealed pack of 0.5 kg.
Silter cheese, its wheels are checked one by one by the Protection Consortium
This cheese PDO is rich in lactic flora with high biodiversity, full of essential amino acids that are indispensable for everyone: kids, the elderly, and athletes! All the wheels are checked, and only those produced according to the strict guidelines are fire-branded.
The consortium for brand protection
The Consorzio Tutela Formaggio Silter D.O.P is an organization that deals with the protection and promotion of Silter D.O.P cheese, produced in the Alps of Valle Camonica and the province of Brescia. Silter cheese is a certified quality product, made exclusively with milk from cows grazing in the mountain pastures. The consortium consists of 24 producers and 5 cheese “affinatori”, who follow production specifications and are committed to preserving the tradition and guidelines for producing Silter cheese.
Silter D.O.P cheese has unique organoleptic characteristics and represents an excellence of the local cheese-making tradition. The consortium is also committed to enhancing the territory and adopting sustainable practices for cheese production.
We thank Dr. Oliviero Sisti, president of the Consorzio Tutela Formaggio Silter D.O.P. for the valuable help he gave us in promoting this fabulous mountain cheese.
Silter PDO Val Camonica: how to recognize it, store it, and enjoy it best?
What is the Silter PDO from Val Camonica?
It’s the alpine cheese symbol of the Brescia valleys, made at high altitudes between Sebino, Tonale, and Gavia with raw cow’s milk (mainly Brown Swiss) and wooden tools, as per PDO regulations. It has a hard natural rind, compact paste, and mountain herb aromas. Each authentic wheel bears the mark with the Pitoti Camuni and the Consortium’s checks. It’s a handcrafted excellence that tells the story of the Camonica Valley in every slice.
How to store Silter PDO (vacuum-sealed and once opened)?
From our shop, you’ll receive it vacuum-packed: store it in the fridge (4–8 °C). Once opened, wrap it in cheese paper or a cloth and keep it in a breathable container in the vegetable drawer. Avoid prolonged contact with plastic wrap and stagnant moisture; let the piece “breathe” and turn the slice every 2–3 days. Serve at room temperature: take it out 30 minutes before.
The natural oiled rind can be partially removed if not liked.
What does Silter taste like and what pairings make it shine?
Bold but balanced flavor, with notes of hay and alpine herbs, perfect for the table or grating. For a 100% Brescian platter: chestnut or acacia honey, mustards and jams for cheese
rye bread or polenta.
In the kitchen, it pairs well with gnocchi, risottos, soups, and seasonal vegetables.
Pair with: structured red wines from Lake Garda or an amber craft beer.
How do I recognize real Silter PDO and the mountain pasture processing?
Look for three clues:
Branding with the Pitoti Camuni
PDO indication and origin Valle Camonica
mention of raw milk and mountain pasture production
The shape is cylindrical with a nice edge, the crust yellow-brown, the paste compact with fine holes.
We at bbuono select only small local producers and batches that respect tradition: artisanal quality, short supply chain, and flavors of the past.
Alessandra D’Ambrosio (verified owner) –
I prodotti sono veramente buoni. Il pacco va bene, dando degli involucri per avvolgere dopo l’apertura è fondamentale, quindi grazie per questa accortezza. Pacco è arrivato in buono stato, ma era caldo. Forse un ghiaccietto all’interno sarebbe ideal, visto che era il mese di luglio dove le temperatura sfioravono i 40°C. Prenderò di nuovo i formaggio perchè veramente buoni. Grazie Mattia!
Fabrizio Fichera (verified owner) –
Tutto ottimo, formaggi stupefacenti 👍
viducoli (verified owner) –
Essendo originario della Valcamonica sono di parte; il Silter però è un formaggio cresciuto molto in questi ultimi anni, e Barbara Bontempi lo interpreta al meglio. Sapore deciso ma pieno, si sentono i pascoli di malga. Da provare sicuramente. Grazie a bbuono per renderlo disponibile anche fuori dai confini della provincia.
Mattia Apostoli –
Grazie Vittorio per aver apprezzato il Silter DOP che abbiamo selezionato e che spediamo in tutta Italia ed Europa. Detto da te che sei originario della Valcamonica il tuo commento è ancora più apprezzato!
Alla prossima,
Mattia
brebbia74 (verified owner) –
Favoloso