Silter
Its name derives from the dialect term for the rural building, often in the summer grazing lands, used for cheese maturation.
The cheese is made with semi-skimmed raw cow's milk. Two varieties are sold: Silter, with a maturation period lasting over 100 days and characterized by a softer and more delicate taste and consistency, and Matured Silter, with a maturation lasting over 200 days, with more intense aromas and tastes. The features of the cheese produced in summer in malga while the animals are grazing are clearly recognizable, and the product is usually more aromatic. In particular, it is produced in the grazing lands of the area of Croce Domini Pass, in Adamello Park, famous for its extraordinary floristic richness and the high value of its pastures (ongoing procedure to obtain the Protected Designation of Origin acknowledgement).
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