setteb

Setteb is a term that refers to a specific type of artisanal cheese originating from the Lombardy region of Italy, particularly the province of Bergamo. It is a hard, cooked cheese made from cow's milk. The production process involves heating the curd to a high temperature before pressing, which contributes to its firm texture and long aging potential. Setteb is typically aged for a minimum of six months, and often longer, developing a complex flavor profile. Its taste is often described as savory and slightly nutty, with a characteristic sharp finish that becomes more pronounced with age. The rind of Setteb is usually hard and natural. This cheese is a traditional ingredient in Bergamascan cuisine, often grated over pasta dishes or enjoyed on its own as part of a cheese board. Its name is believed to derive from the local dialect, though the exact etymology is subject to debate. Setteb is recognized for its quality and regional significance within Italian cheese production.