Pure Raw Milk

M ilk can come from one or more milkings and should be poured into the vats while still warm. The naturally rising cream is thenpartially skimmed off. Milk should rest for between eight and 48 hours from the time of being poured in the vats.

The milk is raw: this allows for the naturally occurring local microflora to develop, which determines the rate and intensity of maturation caused by its constituent elements during the lengthy ripening period. The environment and microflora create the aromas of Silter. They are fully present only in cheese made from raw milk, aged in the production region.

The traditional technology utilized in this region requires skimming the milk by allowing cream to rise naturally and a respect for technological specifications, all of which lead to obtaining the prized characteristics of the final product.