Silter vs Valtellina Casera
Silter
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Lombardy
Silter is a hard cow's milk cheese from the Alpine valleys of Lombardy in northern Italy. Makers start with raw milk and skim off part of the cream, so the paste is firm rather than rich. The wheels carry a hard rind that turns from straw yellow toward brown. The name refers to the local room where cheese is left to mature. It is a mountain cheese meant to keep, not a fresh curd.
Valtellina Casera
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Valtellina, Lombardy
- Status
- PDO
Valtellina Casera is a semi-hard cow's milk cheese from the Valtellina, in Italy, and the name is protected. Makers use partly skimmed milk, cook the curd, and press it into a wheel with a firm straw-colored rind. The paste is elastic, white to pale straw, and usually dotted with small eyes. Young wheels are sweet and mild. Older wheels turn more aromatic and can be grated.