Bilabini Giambattista

Bilabini Giambattista operates in Angolo Terme, in the province of Brescia, within the production area of Silter DOP. The farm is dedicated to this hard mountain cheese, made from partially skimmed raw cow's milk and aged for at least one hundred days in the alpine environments that shape its character. It is the high-altitude conditions and the aging time that build its complex aromatic profile and compact consistency, in a supply chain that remains tied to the slow rhythm of the mountain pasture. The production perimeter is that of a single denomination, and precisely this concentration allows for oversight of every phase of the process, from raw material to aging. Those who come to Angolo Terme can closely follow the cheesemaking through guided tours and tastings, observing how skimming, curdling, and months of resting translate into a recognizable alpine cheese: it is worth booking a visit to the farm to taste Silter in the very place where it is born, where the landscape explains its aging better than any description.

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