Alpe Livigno Società Agricola di Silvestri Giorgio e C.

Alpe Livigno is a family-run farm that bases its work on conscious animal husbandry and artisanal milk processing. Production revolves around two Valtellina DOP cheeses, both closely tied to the rhythms of alpine pasture and the rules of their area of origin. The Valtellina Casera, a semi-hard cheese made from partially skimmed cow's milk, matures for at least 70 days within the 77 municipalities of the denomination; the Bitto, made from raw milk, is produced only during the short window from June to September, in wheels weighing between 8 and 25 kilos, recognizable by their characteristic concave heel. These are two different rhythms of the same landscape: one dictated by aging, the other by the alpine grazing season. Here, geography is not just a label but a production constraint, determining when and how each wheel is born. Guided tours make this connection tangible: visitors can follow the cheesemaking processes and taste directly at the alpine pasture, reading the mountain that produced the cheese in its flavor. An invitation to trace the supply chain right from its beginning.

Contacts