Stelvio or Stilfesr Dop cheese has always been appreciated for its high quality, which is due to both to the typical vegetation of the high mountain areas where the cattle graze, and the careful maturing process that this cheese undergoes. It is, in fact, with the maturing process that it acquires all the organoleptic qualities that make this cheese so very unique. This process is performed on wooden boards, where the rounds of cheese, at least twice a week, are turned over and washed with a light saline solution. During the first three weeks of maturing, some local micro-flora is added, made up of various aerobic bacteria belonging to the Arthobacterium and Brevibacterium subspecies. The composition of this mixed culture is unique and exclusive. The proliferation of the strains of these bacteria gives the cheese its colour, which varies through yellow and orange to brown, and also gives this cheese its characteristic flavour.
It can be eaten with bread, speck (smoked cured meat) and a good red wine. In the typical recipes of mountain cooking, it is used in melted form to give flavour to polentas or other first course and pasta dishes.
The denomination mark is made up of the words Stilfser Stelvio written in red letters.