Andreoli Italo

In the valleys above Gianico, at the foot of the Brescia mountains, Andreoli Italo produces Silter DOP, its sole denomination. This is a hard, raw-milk cheese, made from partially skimmed cow's milk, which requires over three months of aging in mountain caves before revealing its character. That waiting period is the true craftsmanship: in the cool of the natural cellars, the cheese compacts and develops a mineral and complex profile, hinting at the notes of high-altitude pastures. The cheesemaking techniques, passed down through generations, remain deliberately essential, because it is the environment—altitude, air, pristine forage—that shapes each wheel. Andreoli thus interprets Silter as a direct outcome of its geography, without forcing. The producer welcomes visitors for direct tastings: a trip to Gianico means tasting the cheese where it originates, among the caves that govern its aging, and discerning in its flavor the relationship between pasture, milk, and mountain. A tangible invitation to understand Silter on its home ground.

Contacts