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Local Cheese


A long tradition, going back to the ancient Celts, and a special devotion to cattle and goat rearing are the key elements underpinning the production of the big cheeses of Valtellina, with their unique, inimitable taste, like Bitto, Casera and Scimudin.

Cheeses made from milk rich in flavor thanks to the high mountain pasture, where animals graze freely and eat the many alpine herbs, adding to the essences and aromas.

In order to preserve the uniqueness of these D.O.P (Protected Designation of Origin) the "Consorzio per la tutela dei formaggi Valtellina Casera and Bitto" was set up to ensure quality, purity and protection against imitation.

In addition to the three leading products of the dairy sector, in Valtellina there are other historical cheeses such as Ricotta and Latteria

Bitto D.O.P.

Valtellina Bitto Cheese

This is undoubtedly the most famous cheese of Valtellina. It is produced in early summer in pastures located 2,000 meters above sea level, using very fresh whole cow's milk. Maturing a minimum of 70 days, and up to ten years. Thanks to the Celts the traditional method of processing and the name Bitto "Bitu" meaning “eternal” because it’s the only cheese in the world that lasts for over 10 years

The flavour is sweet, gentle and more intense as it matures, the cheese dough has a compact structure and anchor holes, called "partridge eyes". Bitto is described as a "meditation cheese", especially when aged. We suggest tasting in combination with a red wine from Valtellina, such as Sfurzat DOCG.

Casera D.O.P.

Casera takes its name from a practice that has continued since the Middle Ages, with Valtellina's farmers and peasants bringing their milk to local "casere" (cheese houses) to be turned into delicious cheese. Matures in a minimum of 70 days and is produced from partially skimmed cow's milk, throughout the year.

It has an agreeable, sweet and delicate taste, and is often used in the traditional dishes of Valtellina because it is delicious with buckwheat. The cheese dough, white or pale yellow, is soft and has fine holes all over. With more prolonged maturing the flavour becomes even more interesting, richer and with hints of dried fruit. We suggest tasting in combination with a great red wine, such as Valtellina Superiore DOCG.

Scimudin

Valtellina Casera Cheese

Its name in the Lombard dialect means "little cheese" and its soft texture has a fresh and delicate flavour. Originally a goat cheese but now almost exclusively produced with cow's milk, it matures quickly (3-4 weeks), and production is now all year long.

The cheese dough, white or straw coloured, is soft with thin and irregular holes, and the sweet, creamy and delicate flavor make it a classic table cheese, perfect for those looking for a light and tasty food. We suggest trying in combination with a red wine, such as Rosso di Valtellina DOC.

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Companies:
Amici in Valtellina


Bongetta Formaggi


Del Curto


Stella Orobica