Silter DOP Affineurs

T he cheese ripening that still happens in non-moisture controlled cellars on wooden shelves is positively influenced by the environment and represents an essential condition for obtaining the characteristic sensory attributes of Silter. The mountain climate further influences and guides the milk’s fermentation and transformation, by way of indigenous microflora. In traditional Silter ripening rooms, temperatures range from 7-20℃ and humidity levels are kept at 70-90%. The racks used to hold the cheese are always made out of wood. Cheese wheels should be flipped over on the shelves during ripening. The minimum amount of time for Silter DOP to age is 100 days past its production date.

Camuna Fresco

CISSVA Caseificio Sociale di Vallecamonica e del Sebino Cooperativa Agricola


Soc. Agricola F.lli Antonioli