BITTO – This cheese is the prince of the dairy tradition of Valtellina. Besides the whole cow’s milk, goat’s milk can be added. Bitto is produced only in summer in the mountain area. Particular types of Bitto are ideal for a maturing of many years.

PDO VALTELLINA CASERA – this cheese is produced with vaccine milk proceeding from an uncontaminated area of Valtellina, predominantly agricultural. The flavor is strong and intense.
The maturing is made in a natural environment for a period of 70 days at least.
The suitable stocks of Valtellina Casera are matured for several months: VALTELLINA CASERA VECCHIO (over 6 months) and STRAVECCHIO (over 9 months).

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