STELVIO PDO

DESCRIPTION, HISTORY AND CHARACTERISTICS OF PDO
The “Stelvio PDO” is a typical mountain cheese made from milk derived from alpine farms in South Tyrol and is produced by the South Tyrolean dairy of Mila – Latte Montagna Alto Adige as well as at the dairy of Burgeis/Burgusio. The fresh milk used for its production is collected daily from 350 mountain farms in South Tyrol (97% of which are located at an altitude of more than 1,000 meters above sea level) and is processed very quickly. All the farms are in the province of Bolzano: in the Venosta Valley, Burgraviato, Salto-Sciliar, Pusteria Valley, Isarco Valley, and in the territory of the municipality of Bolzano.
The “Stelvio DOP” production takes place according to precise criteria, defined within the so-called production regulations. Every single step is predetermined and documented with the utmost care. The maturing of the cheese lasts at least 60 days. The wheels must weigh between 8 and 10 kg.
“It must last forever,” explains Markus Weber, from the Mila cheese development department. If necessary, small amounts of material are taken from this mother culture for multiplication. For this purpose, the frozen bacteria are dissolved in water and “fed” with lactic acid components. To promote the growth of the bacteria, the glass bulbs in which they float must be continuously agitated. This is the only way to ensure a constant supply of oxygen. Within two or three days, billions of new bacteria are thus obtained. “At room temperature, our bacterial strains multiply at a dizzying rate. To multiply, they have to “dance,” says Florian Pueland, production manager. Once again in the agitator at the dairy in Brunico in the Val Pusteria valley, three containers “dance,” kept constantly in motion. It takes two to three days before the culture reaches the right pH value and can be added to the salt solution.
The cheese is enclosed by a firm, dry rind, pale yellow to dark yellow in color. The rind is firm and rough to the touch; this is due to the treatment with red culture from which the cheese’s typical aroma is derived. The interior of “Stelvio DOP” is light- to straw-yellow depending on the time of year. The texture of the cheese is enriched by regular holes with round holes arranged individually.
The texture on the palate is very soft and creamy and the cheese melts in the mouth almost as if it were butter. A very pleasant texture that is appreciated by many.
The aroma of the cheese has tones of milk, roasting and nuts. It can be eaten in combination with bacon, apples, and rustic bread. It lends itself very well to being melted and consumed with polenta or vegetables. It is ideal for making cheese dumplings or fondue.