PDO Cheeses

Passed down from generation to generation, PDO cheeses are an integral part of Valtellina’s heritage. Latteria di Chiuro produces them with passion and respect, strictly following the specifications of the Protected Designation of Origin, which guarantees their uniqueness and authenticity.

Bitto PDO is produced only in summer on alpine pastures, where the herds graze on fresh grass. According to the production rules, up to 10% goat’s milk may be added to whole cow’s milk. Processing begins immediately after milking, with dry salting to ensure optimal maturation. At the end of summer, ageing continues in the cellar and can last for many years.

Valtellina Casera PDO also boasts a centuries-old tradition: it was originally produced during the winter months, when the herds rested in the stables after spending the summer on alpine pastures. Its name comes from the “casera”, the cellar where cheeses are stored and where this cheese is carefully aged day after day. Aged or extra-aged Valtellina Casera PDO (at least 150 or 300 days in the cellar) offers unforgettable aromas and flavours.