Silter D.O.P.
Its name has probably Celtic origins and in Italian it means “casera” (mountain chalet) and is referred to the ageing location. Historical marks of the production of this cheese date back to 1600, as written in a report of chancellor of Zone: “Simone, a member of the Almici, brought some cheese from Gulem mount, on the top of Zono, to Chiari”.
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Characteristics
Name:
Silter D.O.P.
Milk:
Cow, raw, naturally semi-skimmed.
Rind:
Organic, hard, straw yellow colored tending to light brown after oiling and ripening.
Ageing:
Minimum period of 100 days.
Type:
Pressed cheese with hard, semi-cooked or cooked paste and small or medium size holes.
Production area:
Lombardy: province of Brescia.
