The Stelvio becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released February 16, 2007.
Being a product PDO certification requires that the entire production process must be carried out in the region of Trentino Alto Adige.
The evidence concerning the origin of the cheese Stelvio PDO consist of precise historical references that attest to the cheese-making tradition, the origin and the link of this production company with the delimited territory. Cheese production Stelvio PDO historically identifiable since 1914, where in some documents of dairy Stilf (Stelvio) speaks of the production of this cheese.
The rind is yellow-orange-brown, red sludge bacteria treated with the cheese, has slight traces of mold milk. The paste is white to yellow, compact structure with irregular holes in holes of medium size. The taste is aromatic, intense and convincing. Its aging must be a minimum of 62 days.
In regard to production of cheese using the local microflora allows a phase of maturation typical that goes to uniquely characterize the finished product. During maturation the cheese is treated at least 2 times a week with this local microflora. The composition of this mixed culture is unique and exclusive, and is produced at the dairy by following a defined and particular.
The finished form weighs around 8-10 kg.