Azienda Agricola Pagaöla (Malga Salarno)

From Malga Salarno, in the Adamello mountain range, Azienda Agricola Pagaöla links its production to the high-altitude pastures of Saviore dell'Adamello. These mountain meadows nourish the herd and give the milk the character we then find in Silter DOP, the farm's sole denomination. The cheese is made from raw, partially skimmed milk and requires at least 100 days of aging in the alpine pasture: a long period that builds the nutty and mineral notes by which the area is recognized. It is a demanding craft, dictated by the rhythms of the mountains rather than those of the market, and precisely for this reason, it is worth seeing up close. The farm welcomes visitors at altitude: climbing to the malga means observing the entire chain, from pasture to cheese wheel, and understanding why an alpine Silter is unlike any other hard cheese.

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