Putèr

Putèr is a traditional hard cheese produced in the Puster Valley (Val Pusteria) in northern Italy, within the Trentino-Alto Adige/Südtirol region. It is strongly associated with Tyrolean and Ladin-speaking communities in the valley and is typically described as a Gruyère-like alpine cheese.

It is usually made from cow's milk drawn from local herds. The curd is pressed into wheels and aged for several months in caves or on shelves. The rind forms naturally and may be brushed or lightly washed depending on the producer. The interior is pale yellow and becomes firmer and sometimes slightly crystalline with age.

Flavor and texture: Young Putèr tends to be mild and nutty, while older wheels develop a fuller, savory, and sometimes fruity note with a pronounced alpine aroma. The texture ranges from firm and sliceable to somewhat crumbly in very aged examples; eyes are generally small or absent.

Uses: It is commonly enjoyed in slices with bread or fruit, and is also used in regional recipes and fondue-style preparations. It is eaten as a table cheese and can be included in cheese boards with red wines or lighter white wines.

Regulation: There is no widely recognized European protected designation for Putèr; it remains a traditional regional specialty produced by multiple dairies with vari variation in aging and rind treatment.

Etymology and history: The name Putèr derives from local dialects in the Tyrolean linguistic area, reflecting a long-standing Alpine cheese-making tradition that dates back to the Middle Ages in the Puster Valley.