Silter is an Italian hard cheese made within the Lombardy region, around province of Brescia and surrounding areas, and traditionally produced with unpasteurised cows milk during summer months and September, [1] [2] is brined, [3] and aged for a minimum of 6 months. [1] [2]
As of 2015, within the EU, it has PDO certification. [4] [5]
The name Silter originates from the name of the cheese store-room in Val Camonica where cheeses are stored and aged. [3]
It is a traditional cheese from Valle Camonica, derived from the milk of brown breed cows, very common in the mountainous areas of the Brescia valleys. It takes its name from the Lombard term, of Celtic origin, which designates the aging room in the malga. [6]
The cheese is produced in the municipalities falling within the Montane Communities of Valle Camonica and partially in the Sebino Bresciano area. Particularly valuable are the shapes made in the malghe located on the Guglielmo and Maniva mountains, in the area of the Croce Domini Pass as well as the Valleys of Case di Viso and Santa Apollonia in Ponte di Legno. [7]
Optimal conservation takes place in not too hot environments which can vary from a temperature between 9 and 14 °C. The minimum seasoning is 100 days.
Mozzarella is a semi-soft non-aged cheese prepared by the pasta filata method with origins from southern Italy.
Pecorino romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name pecorino simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome".
Parmesan is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced imitation.
Gorgonzola is a veined protected designation of origin (PDO) Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Outside the EU and the countries recognizing the geographical origin protection, the name "Gorgonzola" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese.
Asiago is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.
Buffalo mozzarella is a mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
Grana Padano is a cheese originating in the Po Valley, in Northern Italy, that is similar to Parmigiano Reggiano. There are less strict regulations governing its production compared to Parmigiano Reggiano. This hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed through a natural creaming process. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, Grana Padano is registered as Geographical Indication in Italy since 1954 and as a European Union protected designation of origin (PDO) since 1996, and is protected in several other countries based on the Lisbon Agreement and bilateral agreements.
Pecorino sardo is a firm cheese from the Italian island of Sardinia, made from sheep's milk, specifically from the milk of the local Sardinian breed. It was awarded denominazione d'origine status in 1991 and granted protected designation of origin protection in 1996, the year in which this European Union certification scheme was introduced.
Monte Veronese is an Italian cheese made from cow's milk which is produced in the northern part of the province of Verona, more specifically in the Lessini Mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and one matured.
Grana is a type of hard, mature cheese from Italy with a granular texture, often used for grating. Grana cheeses are typically made in the form of large wheels. The structure is often described as crystalline, and the wheels are divided by being split with a fairly blunt almond-shaped knife designed for the purpose, rather than being sliced, cut or sawn. Within the European Union the term "grana" is legally protected by Grana Padano protected designation of origin; only Grana Padano may be sold using the term in EU countries.
Montasio is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli Venezia Giulia and Veneto.
Bitto is an Italian DOP cheese produced in the Valtelline Valley, in Lombardy. It owes its name to the Bitto River. Bitto is produced only in the summer months, when the cows feed on the high alpine meadows.
Valtellina Casera is a cheese made from semi-skimmed cows' milk in the northern Italian province of Sondrio. Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt.
Salva cheese from Crema is a PDO table cow's milk cheese made with raw curd. It is a washed-rind cheese that undergoes a medium or long aging period.
Quartirolo Lombardo is a soft cheese made with cow's milk, which has a Protected designation of origin (PDO) status.
Puzzone di Moena, is an Italian PDO cheese, with a washed rind, fat and semi-hard pressed paste made from raw cow's milk.
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