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Cheese from Italy
Wheel 34–38 cm across, 8–11 cm high, 8–10 kg; fat in dry matter ≥50 %, moisture ≤44 %; orange-brown rind. Made in 5 steps over 2 months. The longest step, ripen on wooden boards with rind care, takes at least 2 months (Domanda di registrazione 'Stelvio/Stilfser' 2005). native aerobic surface bacteria that colour the orange rind does most of the fermenting.
| Main step | at least 2 monthsSet[eu-application][eu-application-2][onaf] | Ripen on wooden boards with rind care |
|---|---|---|
| Temperature | 32–33 °CSet[eu-application][eu-application-2][onaf] | Add calf rennet (2020 amendment also allows other, including vegetable, coagulants) |
| cow milk |
| lightly skimmed to 3.45–3.80 % fat (3.45–3.60 % in the 2005 spec); pasteurised per ONAF facets |
| Starter: native microflora 'of various strains of aerobic bacteria' used in the make (spec); ONAF lists an antimicrobial (lysozyme) among ingredients |
Total time across the recorded steps: 2 months
What changes: Calf rennet goes into the milk at 32–33 °C
Output: coagulum.
Microbes at work in this step
LAB
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
PDO registered 2007 (Reg. (CE) 148/2007 per OJ L 46, 16.2.2007), amended 2013 and 2020. Spec cites late-medieval traces and the 1914 Stilfs dairy description.
