JuliaBalbilla at 17:28, 8 August 2011

2011-08-08T17:28:05Z

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{{#seo:
|title=Stelvio cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #stelviocheese #cattle #fat #orange #cows #curds #italiancheeses #brine #cowsmilkcheeses #protecteddesignationoforigin
|hashtagrev=12032020
|description= :When ready for consumption, Stelvio or Stilfser cheese, having matured for a minimum of sixty days,is cylindrical with flat or almost
}}


[[Image:Stelvio cheese.jpg|thumb|300px|right|Stelvio cheese]]
'''Description''':

When ready for consumption, '''Stelvio''' or '''Stilfser''' [[Cheese|cheese]], having matured for a minimum of sixty days,
is cylindrical with flat or almost flat sides and a straight or slightly concave heel. A [[Cheese|cheese]] measures
as follows: between eight and ten kilograms in weight, with a diameter of between 36 and 38 cm
and a height of between 8 and 10 cm. The [[Fat|fat]] content in dry matter is at least 50 % and the moisture
content does not exceed 44 %. The rind must be of a yellow-[[Orange|orange]] to orange-[[Brown|brown]] colour. The
texture of the [[Cheese|cheese]] is compact, pliable and springy. It is a pale, straw yellow colour, with irregular,
small to medium-sized eyes.

'''Geographical area''':

Stelvio or Stilfser [[Cheese|cheese]] is produced in the [[Protected Designation of Origin]] area, which comprises the
districts of Bolzano listed in the production specification. Specifically, the name Stelvio denotes the
mountainous area of the Stelvio National Park, a well-known international tourist destination.

'''Proof of origin''':

Every stage in the production process must be monitored and a record made of the inputs (products
added) and outputs (products generated) at each stage. This, along with lists managed by the monitoring
body recording the farmers, producers, ripeners and packagers, ensures the product can be
traced throughout the whole chain of production. All natural and legal persons recorded in the lists
may be subject to checks by the monitoring body, according to the terms of the production specification
and the corresponding monitoring plan.

'''Method of production''':

Amongst the provisions stipulated in the production specification is that the [[Milk|milk]] used to produce
Stelvio or Stilfser must be [[Cow's milk|cow's milk]]. During the summer grazing period in Alpine pastures, the [[Cows|cows]]
must be fed on fresh grass, and when stabled, they must be fed mainly on hay and silage up to a
maximum of 15 kg per head. If necessary, the [[Milk|milk]] may be lightly skimmed to regulate the [[Fat|fat]]
content to between 3,45 and 3,6 %. [[Calf]]'s [[Rennet|rennet]] is added to the [[Milk|milk]] for processing at a temperature
of 32-33 °C. The time it takes for the [[Milk|milk]] to [[Curdle|curdle]] ranges between 20 and 27 minutes, after which
the [[Cheese|cheese]] [[Curds|curds]] are broken. Once broken to the desired size, the curds are stirred and then pressed,
after which the rounds are set aside in a controlled environment until the acidity reaches the right
level. [[Salting]] is carried out by immersing the rounds in [[Brine|brine]]. They are then left to mature in suitable
conditions on wood boards.
[[Cattle]] rearing, [[Milk|milk]] storage and the successive stages of processing, coagulation, maturing, and
packing the whole rounds must all be carried out within the area defined in point 4.3 in order to
guarantee traceability and control and to maintain consistency of product quality.

'''Link''':

The quality and specific characteristics of this [[Cheese|cheese]] stem mainly from the type of vegetation found
in high mountain areas, which is the animals' staple diet, and from the precise method of production.

Stelvio or Stilfser [[Cheese|cheese]], traditionally produced within the area defined in the product specification,
has retained over time the specific traits shaped by the Alpine environment in the Stelvio-Stilfser
mountain park, where the bulk of production takes place (at an altitude of between 500 and 2 000
metres). The climate conditions and even soils of the Alto-Adige Alpine area influence the nature of
the feedstuff given to [[Cattle|cattle]] and of the [[Cheese|cheese]] produced.

Environmentally-conscious pasture management has created the conditions to support this floral
abundance. Some historical texts describe the Alpine pasture grasses (marbl and madaun) that helped
improve the quality of the [[Milk|milk]] produced.

Maturing Stelvio or Stilfser [[Cheese|cheese]] is an essential and specific stage in the production process which is
carried out on wood boards. The traditional method of processing is used, whereby the whole rounds
are turned and the surfaces are washed with a weak saline solution at least twice a week. During the
first two or three weeks of maturing, local microflora are added to the saline solution used to wash
the [[Cheese|cheese]], which is made up of various strains of aerobic bacteria of the Arthobacterium subspecies
and of the Brevibacterium breed. The particular strains used during this stage give the characteristic
yellow-[[Orange|orange]]-[[Brown|brown]] colouring of the [[Cheese|cheese]] surface, as well as other organoleptic features (aroma
and taste) characteristic of Stelvio or Stilfser [[Cheese|cheese]]. This colouring is natural and stems from the proliferation
of these strains of local bacteria. The composition of this mixed culture is unique and exclusive.

Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=681 The European Commission]'''

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<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/stelviocheese|#stelviocheese]] [[Special:Search/cattle|#cattle]] [[Special:Search/fat|#fat]] [[Special:Search/orange|#orange]] [[Special:Search/cows|#cows]] [[Special:Search/curds|#curds]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/brine|#brine]] [[Special:Search/cowsmilkcheeses|#cowsmilkcheeses]] [[Special:Search/protecteddesignationoforigin|#protecteddesignationoforigin]]
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Stelvio cheese - Revision history

JuliaBalbilla at 17:28, 8 August 2011