{"id":57291,"date":"2018-09-13T19:07:01","date_gmt":"2018-09-13T17:07:01","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/uncategorized\/formaggio-silter-dop-valcamonica\/"},"modified":"2026-08-29T23:31:06","modified_gmt":"2026-08-29T21:31:06","slug":"silter-pdo-cheese-valcamonica","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/en\/shop\/aged-cheeses\/silter-pdo-cheese-valcamonica\/","title":{"rendered":"Silter PDO mountain cheese 0.5 Kg"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Silter PDO cheese, the goodness of<strong> mountain herbs from the Brescia valleys<\/strong> can be recognized in this typical product. <br>But where does the name Silter of this D.O.P. cheese come from?<\/h3>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The mountain grass eaten by cows in the pasture gives the fragrance of <strong>herbs and mountain essences.<\/strong><br>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.<\/p>\n<\/div>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\">History and tradition of Silter cheese<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In past centuries, turning milk into cheese was the only way to preserve its valuable nutritional qualities. The <strong>Silter D.O.P.<\/strong> was an important source of nourishment for the people living in the mountains of Valle Camonica and Sebino Bresciano.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The name &#8220;<strong>Silter<\/strong>&#8221; is an Anglo-Saxon term of Celtic origin and refers to the aging room. The production of <strong>Silter cheese<\/strong> boasts ancient origins, just like the old tradition of dairy cattle farming in Valle Camonica: the first historical documents date back to the late 1600s.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 <strong>Silter<\/strong>, produced in small mountain huts that still use the ancient cheese-making technology passed down from generation to generation.<\/p>\n\n\n\n<div class=\"wp-block-columns box has-background is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\" style=\"background-color:#f5f5f5\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\"><strong>Peculiarities of Silter cheese<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>Silter D.O.P<\/strong>. is made with raw milk from Brown cows and other typical mountain breeds.<\/p>\n\n\n\n<div class=\"wp-block-columns box has-background is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\" style=\"background-color:#f5f5f5\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li><strong>Shape<\/strong>: cylindrical.<\/li>\n\n\n\n<li><strong>Weight<\/strong>: 10-16 kg.<\/li>\n\n\n\n<li><strong>Scalzo<\/strong>: straight or slightly convex, 8-10 cm.<\/li>\n\n\n\n<li><strong>Surface<\/strong>: flat or slightly convex with a diameter of 34-40 cm.<\/li>\n\n\n\n<li><strong>Appearance<\/strong>: natural crust, hard, yellow-brown in color and with oiling.<\/li>\n\n\n\n<li><strong>Pasta<\/strong>: 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&#8217; diet.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li><strong>Aroma<\/strong>: characteristic of milk, pastures, and hay from the production area<\/li>\n\n\n\n<li><strong>Flavor<\/strong>: delicate and sweet.<\/li>\n\n\n\n<li>The sensory characteristics of <strong>Silter D.O.P.<\/strong> are determined by the quality of the milk, the environment where the various processing stages occur, and the long aging process. <strong>Mountain cheeses are highly prized<\/strong> because they retain the nutrients, flavors, and aromas of the raw milk produced by cows grazing at high altitudes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Interested in learning more about this protected origin cheese? Download the <a href=\"https:\/\/www.bbuono.it\/wp-content\/uploads\/2019\/07\/Disciplinare-Produzione-Silter-DOP.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">production regulations for Silter D.O.P. cheese below.<\/a> <\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Watch the episode about Silter PDO cheese from Valcamonica with Melaverde<\/h4>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Il formaggio Silter DOP a Melaverde\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/8vKZ5SoGw50?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.bbuono.it\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Nutritional values of Silter PDO cheese<\/h4>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Average values<\/th><th>per 100 grams<\/th><\/tr><\/thead><tbody><tr><td>Energy<\/td><td>1670 Kj<br>398 Kcal<\/td><\/tr><tr><td>Fats<\/td><td>029\/30 gr<\/td><\/tr><tr><td>Saturated fatty acids<\/td><td>17\/19 gr<\/td><\/tr><tr><td>Carbohydrates<\/td><td>0 g<\/td><\/tr><tr><td>Sugars<\/td><td>0 g<\/td><\/tr><tr><td>Proteins<\/td><td>32\/34 gr<\/td><\/tr><tr><td>Salt<\/td><td>1.2 g<\/td><\/tr><tr><td>Fiber<\/td><td>1.5 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Available in vacuum-sealed pack of 0.5 kg.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Silter cheese, its wheels are checked one by one by the Protection Consortium<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This cheese <strong>PDO <\/strong>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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The consortium for brand protection<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>Consorzio Tutela Formaggio Silter D.O.P<\/strong> is an organization that deals with the protection and promotion of <strong>Silter D.O.P<\/strong> cheese, produced in the Alps of Valle Camonica and the province of Brescia. <strong>Silter<\/strong> 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 &#8220;affinatori&#8221;, who follow production specifications and are committed to preserving the tradition and guidelines for producing <strong>Silter<\/strong> cheese.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We thank Dr.&nbsp;<strong>Oliviero Sisti,&nbsp;<\/strong>president of the&nbsp;<strong>Consorzio Tutela Formaggio Silter D.O.P.&nbsp;<\/strong>for the valuable help he gave us in promoting this fabulous mountain cheese.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Silter PDO Val Camonica: how to recognize it, store it, and enjoy it best?<\/h4>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>What is the Silter PDO from Val Camonica?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>It&#8217;s the alpine cheese symbol of the Brescia valleys<\/strong>, made at high altitudes between Sebino, Tonale, and Gavia with <em>raw cow&#8217;s milk<\/em> (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 <em>Pitoti Camuni<\/em> and the Consortium&#8217;s checks. It&#8217;s a handcrafted excellence that tells the story of the Camonica Valley in every slice.<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>How to store Silter PDO (vacuum-sealed and once opened)?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>From our shop, you&#8217;ll receive it vacuum-packed<\/strong>: store it in the fridge (4\u20138 \u00b0C). Once opened, wrap it in cheese paper or a cloth and keep it in a breathable<em> container<\/em> in the vegetable drawer. Avoid prolonged contact with plastic wrap and stagnant moisture; let the piece &#8220;breathe&#8221; and turn the slice every 2\u20133 days. Serve at room temperature: take it out 30 minutes before. <br>The <em>natural oiled rind<\/em> can be partially removed if not liked.<\/p>\n<\/details>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\" open><summary>What does Silter taste like and what pairings make it shine?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Bold but balanced flavor<\/strong>, with notes of hay and alpine herbs, perfect for the table or grating. For a <strong>100% Brescian<\/strong> platter: chestnut or acacia honey, mustards and jams for cheese<br>rye bread or polenta.<br>In the kitchen, it pairs well with gnocchi, risottos, soups, and seasonal vegetables. <br>Pair with: structured red wines from Lake Garda or an amber craft beer.<\/p>\n<\/details>\n\n\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>How do I recognize real Silter PDO and the mountain pasture processing?<\/summary>\n<p class=\"wp-block-paragraph\"><strong>Look for three clues<\/strong>:<br><strong>Branding<\/strong> with the <em>Pitoti Camuni<\/em><br>PDO indication and origin <em>Valle Camonica<\/em><br>mention of raw milk and mountain pasture production<br>The <strong>shape is cylindrical with a nice edge<\/strong>, the crust yellow-brown, the <strong>paste compact<\/strong> with fine holes. <br>We at bbuono select only small local producers and batches that respect tradition: artisanal quality, short supply chain, and flavors of the past.<\/p>\n<\/details>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Silter PDO cheese<strong> is produced exclusively <strong>in mountain pastures<\/strong> with<strong> raw milk from brown cows<\/strong> in the pre-Alpine area between<strong> Lake Iseo and the Passo del Tonale and Gavia<\/strong>.<\/strong><\/p>\n<p>The hard and compact paste offers an intense aromatic flavor.<\/p>\n<p><span style=\"color: #de2c42;\"> <i class=\"far fa-star\"><\/i> The brand of <strong>Silter<\/strong> is the Pitoti Camuni, rock art engravings;<br \/><i class=\"far fa-gem\"><\/i> Only the use of <strong>wooden tools<\/strong> is allowed for production;<br \/><i class=\"far fa-hand-point-right\"><\/i> The recipe is linked to the ancient skills of <strong>Celtic cheese-making.<\/strong><br \/><\/span><\/p>\n<p>Vacuum packed, weight about 500 grams<\/p>\n","protected":false},"featured_media":43370,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"product_brand":[],"product_cat":[1122],"product_tag":[],"class_list":["post-57291","product","type-product","status-publish","has-post-thumbnail","product_cat-aged-cheeses","pa_certificazione-pdo","pa_certificazione-slow-food-presidium","pa_origine-val-camonica","pa_tipologia-formaggio-cows-milk-cheeses","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Silter P.D.O. cheese from Val Camonica | Online sale Silter<\/title>\n<meta name=\"description\" content=\"Aged cheese Silter, a typical and traditional product of Val Camonica aged in mountain huts on the Guglielmo and Maniva mountains on the Camuno side\" \/>\n<meta name=\"robots\" content=\"index, follow, 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