Typical Cheeses

Cattle and goat breeding has always been an important resource for Alpine populations. Cheese and butter were always obtained from milk. From the mountain pasture, an ancient world where animals graze freely feeding on the thousands of alpine herbs that enrich the milk of essences and aromas, one can find unique cheeses such as Bitto, Casera and Scimudin, tasteful gems appreciated by gourmets and safeguarded by Consorzio Tutela Valtellina Casera and Bitto. Bitto, the most famous of the cheeses of this land, is produced in the summer on the mountain pastures located over 2000 meters high. The minimum seasoning is 70 days, but can reach ten years.
Casera derives its name from a practice that has continued since the Middle Ages, which sees farmers and farmers from Valtellina bring their milk to the local "casere" (dairies) to be processed and turned into delicious cheese. The minimum seasoning is 70 days.
Scimudin was produced in small quantities for family needs and kept in the cellar. Its delicate, fresh and milk flavor is suitable for those looking for a light and tasty food.
A PDO - protected designation of origin - has been recognized to Bitto and Casera.

In addition to the three leading products of the dairy sector, in Valtellina there are other historic cheeses, such as Latteria and Ricotta, in addition to the new specialties created by the dairies, which increasingly meet the taste of consumers looking for genuine and natural typical products , true expression of the territory from which they come.