Silter

First mentioned in the 1600s, this Lombardian cheese comes from Val Camonica - one of the largest valleys of the central Alps, and the east side of Lake Iseo, both located in the province of Brescia. Silter is a semi-fat, hard cheese made with the milk of Brown Swiss or Bruna Alpina cow breeds, and matured for at least 6 months, while aged versions need 12 months or even two years. The rind is smooth but hard, pale yellow, almost brown as it matures, and the inside is pale to dark yellow, also depending on the age.

Seasoned with saffron, Silter has quite a delicate, sweet taste of milk and herbs and an intense aroma of fodder. This excellent table cheese is often used for grating but it can be served as an appetizer, and goes particularly well with Slinzega Vallecamonica, a cured meat product.