Stelvio

A PDO cow's milk cheese produced exclusively within six named districts of the Autonomous Province of Bolzano, Italy. When ready for consumption it is cylindrical, weighing between 8 and 10 kg, with a yellow-orange to orange-brown washed rind, a pale straw-yellow compact interior, and a fat content in dry matter of at least 50 %.

About this designation

Registered as a PDO under file number PDO-IT-0255 (eAmbrosia identifier EUGI00000013558), 'Stelvio'/'Stilfser' received EU protection on 7 October 2002. The applicant body is the Consorzio Formaggio Stelvio - Konsortium Stilfser Käse. The specification requires that all stages — cattle rearing, milking, milk collection and processing, cheese-making, and maturation — take place within the identified geographical area, which comprises the districts of Val Venosta, Burgraviato, Salto-Sciliar, Val Pusteria, Val d'Isarco, and the whole municipality of Bolzano, encompassing 84 municipalities in the Autonomous Province of Bolzano. The cheese is made from cow's milk produced in that area, with a protein content in excess of 3,10 %; the milk may be lightly skimmed to regulate fat content to between 3,45 % and 3,6 %. Cattle grazing Alpine pastures must be fed mainly on fresh grass; when stabled, their basic diet consists of hay and grass silage harvested in the identified area, up to a maximum of 15 kg per head. The specification permits no corn silage obtained outside the identified geographical area. Maturation must last a minimum of 60 days, after which the designation of origin label — bearing the words 'Stilfser-Stelvio' in red lettering — is affixed to whole rounds together with a stamp indicating the batch, date of production, and producer code. Portions may be packaged outside the identified area but must carry a label, adhesive label, or pre-printed wrapping identifying the designation of origin. The moisture content of the finished cheese must not exceed 44 %.

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

Distinctive facts

• Registered as a PDO on 7 October 2002 under file number PDO-IT-0255; both names 'Stelvio' and 'Stilfser' are protected.
• The entire production chain — from cattle rearing to maturation — must take place within 84 municipalities of the Autonomous Province of Bolzano.
• The designation of origin label, bearing 'Stilfser-Stelvio' in red lettering, may be affixed to a whole round only after maturation of at least 60 days.
• Corn silage obtained outside the identified geographical area is not permitted in the cattle's diet.

Tasting notes

South-Tyrolean cow's milk semi-soft cheese, aged 60+ days. Pale yellow paste with small eyes and slightly sticky pinkish-brown washed rind, mild aromatic flavor with milky-sweet base and gentle savory edge.

HoReCa use

Sliced on South-Tyrolean cheese boards; melted in Tyrolean Knödel; paired with rye bread and Speck Alto Adige; component of Alpine Brettljause platter.

Packaging

• wheel-full-8-10kg
• wheel-half-vacuum-4kg
• wedge-vacuum-500g
• wedge-vacuum-250g