Silter

Silter is a PDO-protected hard cooked cow's-milk cheese produced in the Valle Camonica and parts of the Sebino Bresciano in the Province of Brescia. It is made from partially skimmed raw milk, matured for at least one hundred days, and is cylindrical in form with a hard, straw-yellow to brown rind. Fat content in dry matter must fall between 27 % and 45 %, and moisture may not exceed 40 %.

About this designation

Silter is registered as a PDO under file number PDO-IT-1252, with EU protection granted on 6 August 2014. The geographical area covers the entire Comunità Montana di Valle Camonica and parts of the Comunità Montana del Sebino Bresciano in the Province of Brescia, encompassing a total of 47 municipalities and extending from Lake Iseo to the Gavia Pass and Tonale Pass. The specification requires that lactating cows be fed on grass and/or hay; silage and haylage are prohibited. Fodder from the production area must constitute no less than 50 % of total dry matter fed annually to lactating cows, and concentrates may not exceed 40 % of the dry matter of the ration. When cattle are at mountain pasture, concentrates must not exceed 30 % of dry matter ingested on average. The cheese is made from partially skimmed raw milk; cream rising lasts at least eight hours. Curd processing in the vat lasts at least two hours, with the curds resting under the whey. The finished cheese is cylindrical, with a diameter of 34–40 cm, a heel of 8–10 cm, and a post-maturation weight of 10–16 kg. Maturation lasts at least one hundred days. Much maturation takes place in premises known as 'silter', at a natural temperature of 7–20 °C with 70–90 % humidity. Finished cheese must bear a label carrying the identifying logo and the wording 'Silter D.O.P.' The protection is administered by the Consorzio per la Tutela del Formaggio Silter.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 6 August 2014 under file number PDO-IT-1252; eAmbrosia identifier EUGI00000014559.
• Silage and haylage are prohibited; fodder from the production area must represent no less than 50 % of total dry matter fed annually to lactating cows.
• Maturation must last at least one hundred days and may take place in traditional premises called 'silter', at 7–20 °C and 70–90 % humidity.
• Fat content in dry matter must be between 27 % and 45 %; moisture content may not exceed 40 %.

Tasting notes

Lombard alpine cow's milk cheese from Camonica valley, aged 100+ days (semi-aged) to 12+ months (aged). Straw-yellow paste, firm semi-hard texture, savory-aromatic alpine flavor with mountain-grass and herbaceous notes; slightly less intense than Bitto.

HoReCa use

Sliced on Bresciano cheese boards; grated over polenta and casoncelli; paired with Franciacorta wines.

Packaging

• wheel-full-10-16kg
• wheel-half-vacuum-5kg
• wedge-vacuum-500g
• wedge-vacuum-250g