Settano

Settano is a traditional Italian cheese that originates from the Aosta Valley region in the northwestern part of Italy, near the French border. It is a semi-hard, aged cheese with a distinct flavor profile that sets it apart from other Italian cheeses. Settano is typically made from cow’s milk, though some artisan producers may use a blend of cow and goat’s milk. The cheese undergoes a slow aging process, often lasting several months, which contributes to its firm texture and rich, slightly tangy taste.

The production of Settano follows strict traditional methods, with some variations depending on the producer. The milk is first pasteurized, then curdled using natural or microbial cultures, and finally pressed into molds. After being salted, the cheese is aged in cool, humid cellars, where it develops its characteristic flavor and texture. The rind of Settano is usually washed with wine or brandy during aging, which enhances its aroma and depth of flavor.

Settano is often enjoyed as part of Italian antipasto platters, where its robust taste pairs well with cured meats, cured olives, and crusty bread. It can also be grated over pasta dishes or melted into sauces. Due to its distinct regional identity, Settano holds a protected designation of origin (DOP) status, ensuring that only cheeses produced in the Aosta Valley under specific traditional methods can bear the name.

The cheese’s name is believed to derive from the Latin word sedes, meaning "seat" or "settlement," possibly referencing its origins in the valley’s settlements. While less widely known than other Italian cheeses like Parmigiano-Reggiano or Pecorino, Settano remains a prized delicacy among cheese enthusiasts and a testament to the culinary heritage of the Aosta Valley.