Az. Agr. Cascina Margherita S.S. dei F.lli Pedranzini

In Valtellina, where alpine pastures dictate the rhythm, Cascina Margherita dei Pedranzini produces two rigorously disciplined cow's milk cheeses, both DOP. Valtellina Casera, a semi-hard cheese made from partially skimmed milk, requires at least seventy days of aging to define its character; Bitto, produced only between June and September with raw mountain milk, is born during the short season of high pastures and takes on forms weighing eight to twenty-five kilograms. The family's production mark remains on its concave heel. The two denominations outline distinct but contiguous geographies—77 municipalities for one, 87 for the other—and together they root the Pedranzini family's cheesemaking heritage in the Lombard pastoral areas. It's no coincidence that the long aging times and the narrow window of transhumance govern every wheel: here, the alpine calendar counts more than the cellar. The result is a craft that measures quality by patience, wheel after wheel, with no shortcuts.

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