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Silter

traditional alpine cheese from the Val Camonica

The name of this cheese rather prosaically is derived from the room where it's aged in the Val Camonica, a World Heritage Site for its 300,000 rather mysterious rock carvings. Copies of the carvings decorated the rinds of this raw cow's milk cheese, aged for at least six months and usually eaten as a table cheese.

Text © Dana Facaros and Michael Pauls

Image by Consorzio Silter DOP