Ambrosini Giancarlo

In the Piuro valley, in the province of Sondrio, Giancarlo Ambrosini oversees the production chain of two Protected Designation of Origin cheeses that tell two different rhythms of the mountains. Valtellina Casera is made from partially skimmed cow's milk and matures for over seventy days, synthesizing the dairy profile of a district spanning 77 municipalities; it is the cheese of the long calendar, of patient aging. Bitto, on the other hand, adheres to a very narrow window: only raw milk from June to September enters its cylindrical forms, which range from 8 to 25 kilograms and carry the essence of summer alpine pastures. Bringing these two productions together means living the mountain's cyclical nature in its entirety, between high pastures and valley dairies. The company welcomes those who wish to understand this dual pace: a visit allows one to closely follow how the same valley generates both an everyday and a seasonal cheese, and to taste them side-by-side to grasp their distinct characters.

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