When 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.
Nutritional Information per 100 g:
Energy 373 kcal / 1.549 kJ
Protein 24 g
Carbohydrate 0.5 g
Fat 30,5 g
Semi hard cheese with 50% fat in dry matter
Net weight: approximately 9 kg
Maturity period: min. 60 days
From pasteurized milk
The cheese Stelvio PDO is available in 1 loaf, 1/2 loaf, 1/4 loaf, 210 g x 10 and 210 x 20.