kaeseWhen it comes to cheese making, we use typical native micro flora (mixed culture comprised of Arthrobacterium ssp., Brevibacterium ssp. and other aerobic strains) which allows a typical ripening stage that will characterise the finished product unequivocally. While ripening, the cheese is treated with this native micro flora at least twice a week. The composition of this mixed culture is unique and exclusive; we make it in our dairy following a particular set procedure. The cultures are grown on special substrates at room temperature and in specific light conditions. Their lifetime can vary, according to the time they take to reach a set pH value and colour. The lab technician decides when a culture is ready for use, based on his or her experience and know-how.

These bacteria are what give the product its unique and typical flavour, thanks to their physiological activities, which break down proteins and develop various aromatic substances.

Another specific characteristic of this cheese comes from the natural calf rennet used to coagulate the milk (see Art. 4.2.5 of the regulations for making “Stelvio or Stilfser” cheese). The rennet is made locally, using traditional methods. It has an activity of 1:15000 and it is comprised of 75% chymosin and 25% pepsin; it does not contain any other type of coagulant (e.g., microbial rennet), it is not genetically modified and nor does it contain genetically modified coagulant enzymes. Our rennet complies with the regulations EEC 258/97, EEC 1829/2003 and EEC 1830/2003. It is tested twice yearly for the presence of GMOs, according to a control schedule.


Nutritional Information per 100 g:

Energy 373 kcal / 1.549 kJ
Protein 24 g
Carbohydrate 0.5 g
Fat 30,5 g


Trade description of Stelvio D.O.P.:

Italian semi-hard cheese; 50% fat in dry matter

Aging: minimum 62 days

Net weight: approximately 9 kg

Lactose content: maximum 0.1 g of lactose (per 100 g)

The cheese Stelvio D.O.P. is available in 1 loaf, 1/2 loaf, 1/4 loaf, 210 g x 10 and 210 x 20.