What is Sliter DOP and its Cheesemaking Process
Sliter DOP is a cheese that embodies the cheese-making tradition of northern Italy, with deep roots in the mountain communities of the province of Brescia. Its production, which stretches from Lake Iseo to the Tonale Pass in Gavia, is an art handed down from generation to generation. Let’s discover together the unique characteristics and meticulous cheese-making process of this semi-fat hard cheese.
The Origins of Sliter DOP
Sliter cheese DOP has ancient origins, rooted in the valley floor and alpine pasture dairies of the Alpine and pre-alpine area. Its production is a ritual that has been repeated for centuries, maintaining traditional techniques unchanged. The milk used comes mainly from cows of typical mountain breeds, guaranteeing superior quality by feeding them with local fodder.
Organoleptic and Microbiological Characteristics
Sliter DOP is distinguished by a number of organoleptic characteristics that make it a unique product in the cheese industry. The paste is hard, never too elastic, with evenly distributed small to medium-sized eyes. The prevailing flavour is mild, with spicy and/or piquant notes in the more mature cheeses. The smell and aroma are persistent, recalling dried fruit, butter and high-quality milk.
Microbiologically, lactic acid bacteria of the genera Lactobacillus and Lactococcus predominate, which contribute to the formation of the distinctive flavour and aroma. The fat content of the cheese varies between 27 and 45% of dry matter, while the moisture content does not exceed 40%.
The Sliter DOP Cheese-Making Process
The production of Sliter DOP begins immediately after milking. The raw milk, still warm, is partially skimmed by natural cream surfacing and left to ripen without undergoing heat treatment or being refrigerated. This practice favours the development of native mesophilic bacteria, which give the cheese its unique flavour.
The milk is then poured into basins to ripen, where it can stay for 8 to 48 hours. During this phase, lactic starter and natural whey starter can be added to further enrich the microbial flora. Subsequently, the milk is heated to a temperature of between 36 and 40°C and calf rennet is added.
Once coagulation is achieved, the curd is broken until grains of paste the size of a grain of rice or maize are obtained. The curd is then heated further between 46 and 52°C, kept stirring and left to rest for 20-60 minutes. After this step, the paste is placed in moulds and left on the drip table for 12-24 hours.
Salting takes place either dry or in brine, lasting between 4 and 10 days depending on the size of the cheese. Maturation, which lasts at least 100 days, takes place in Alpine and pre-alpine environments, where the unique climatic and environmental conditions positively influence the maturing of the cheese.
For cheese producers in the Sliter DOP production area, it is essential to maintain the balance between tradition and innovation. Specialising in machinery and projects for the food industry, our company offers advanced solutions to enhance the quality of cheese. Our machinery is designed to preserve the organoleptic and microbiological characteristics of raw milk, while ensuring efficiency and precision in the cheesemaking process.
Investing in our tools means not only improving the quality of the final product, but also optimising every stage of production, from temperature control to maturation management. Thanks to state-of-the-art technology, producers can continue to respect centuries-old traditions while constantly improving the quality and safety of their cheese.
The Excellence of Modern Instruments
Conclusion
Sliter DOP is more than just a cheese; it is a symbol of tradition, quality and culture. Its production requires craftsmanship, passion and a deep respect for nature. With the help of our innovative machinery, producers can ensure that every Sliter DOP cheese continues to represent the excellence of the Italian cheese-making tradition. To find out more about our technological solutions and how they can help improve your production, visit our website and contact us for a personal consultation.
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