Az. Agr. La Vigna di Grassi Claudio e Giacomini Loretta

In the province of Sondrio, Claudio Grassi and Loretta Giacomini produce two of the most demanding mountain cheeses of the Lombard Alps, both with Denominazione di Origine Protetta. The Valtellina Casera, a semi-hard cow's milk cheese made from partially skimmed milk, requires at least seventy days of aging and originates within an area of seventy-seven municipalities: a cheese of patient maturation, with a clean profile and compact structure. Alongside it is the Bitto, a raw milk cylinder weighing between eight and twenty-five kilograms, which can only take shape between June and September, when the herds move to higher altitudes. Its concave heel is the signature of authentic craftsmanship, recognized within eighty-seven Alpine municipalities. These are two cheeses linked to the same vertical geography but distinct in time: one follows the alpine pasture calendar, the other the slow rhythm of the cellar. Precision and terroir define the craft of this couple, who translate high-mountain grazing into products with strict rules, where season and altitude are constraints even before they are choices.

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