Az. Agr. Giupponi Farm di Giupponi Erich

Erich Giupponi's farm operates between the Valtellina and Bitto valleys, where the milk from his cows and goats is transformed into cheese without pasteurization: a choice that preserves the intact properties of the raw milk. The two protected denominations tell different stories of mountain life. Valtellina Casera DOP matures for at least seventy days, slowly gaining structure and flavor; Bitto DOP, on the other hand, is produced only between June and September, when the animals ascend to the pastures and the pre-alpine flora imparts its aromatic character to the cheese. What unites these two products is the control of the entire supply chain, from milking to cheesemaking to the maturation of the wheels: nothing leaves the farm's perimeter, and quantity remains subordinate to quality. It's a way of farming in the mountains that rejects shortcuts and entrusts much of the result to time and altitude. Those who wish to grasp the difference can book a visit and taste the two cheeses side-by-side, following their journey from the stable to the aging cellar.

Contacts