A strong South Tyrolean cheese with "Protected designation of origin" status.
Stelvio is a cow’s milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but only recognized and called Stelvio in 1914. In the early 1900’s this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese. The area where it is produced is also a German speaking region and so the cheese also carries the name Stilfser. The cheese is aged for approximately 60 days, developing a semi-soft texture that is elastic. It has a reddish colored rind, and ivory colored pate with an uneven scattering of holes. Its flavor is rich and buttery with an assertive aroma. This cheese can also melt well without jeopardizing its flavor or aroma.
Country: Italy
Region: Stelvio Valley, Alto Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 60 Days
Pasteurized: Yes
Nutritional information for 100 g/m
| Energy |
1549 kJ/373 kcal |
| Fat |
30,5 g |
| of which saturates |
22 g |
| Carbohydrate |
0,9 g |
| of which sugars |
< 0,1 g |
| of which lactose |
< 0,1 g |
| Protein |
23,8 g |
| Salt |
1,7 g |
Pack Size: 12 X 1 ltr.
Pack Size: 4 x 3 ltr.
Box Weight – 500 Grams Boxes Per Case – 12
Pack Size: 6 x 750 ml
Pack Size: 4 x 3 ltr.
Pack Size: 4 x 3 ltr.
Box Weight – 500 Grams Boxes Per Case – 10
Pecorino Romano is one of the world's oldest cheeses, dating back to Roman times when it was made for the Caesars. Locatelli Brand Pecorino Romano was first produced by the Locatelli family over 200 years ago. Unique in quality and uniformity, Locatelli is made from the finest grade sheep's milk and aged at least nine months to develop its unique flavor and texture.
Box Weight – 500 Grams Boxes Per Case – 12
A strong South Tyrolean cheese with "Protected designation of origin" status.Stelvio is a cow’s milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but only recognized and called Stelvio in 1914. In the early 1900’s this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese. The area where it is produced is also a German speaking region and so the cheese also carries the name Stilfser. The cheese is aged for approximately 60 days, developing a semi-soft texture that is elastic. It has a reddish colored rind, and ivory colored pate with an uneven scattering of holes. Its flavor is rich and buttery with an assertive aroma. This cheese can also melt well without jeopardizing its flavor or aroma.Country: Italy Region: Stelvio Valley, Alto Adige Texture: Semi-Soft Type of Milk: Cow Aging Time: 60 Days Pasteurized: Yes