Az. Agr. La Taiada di Bongiolatti Nicola

In Berbenno di Valtellina, Nicola Bongiolatti's farm bases its identity on two mountain pasture cheeses from the province of Sondrio, both protected by denomination. The Valtellina Casera is made from partially skimmed cow's milk and matures for at least seventy days, offering the gentle character of the valley floor pastures. The Bitto imposes a stricter discipline: raw milk, cylindrical wheels weighing eight to twenty-five kilograms, and production confined to the months of June to September, when the animals ascend to higher altitudes. It's a calendar that allows no shortcuts, dictated by the very rhythm of the mountains. Between the two products lies the distance between two altitudes and two seasons, but they are united by the same fidelity to traditional techniques. At La Taiada, visitors don't just taste; they encounter these cheeses in their production context, where the high-altitude pastures explain the flavor better than any label. Stop for a tasting and let the origin tell its own story.

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