Az. Agr. Maghini Loris

In Civo, on the slopes rising from Valtellina towards high altitudes, Az. Agr. Maghini Loris oversees two of Lombardy's most codified high-mountain cow's milk cheeses. Valtellina Casera, a semi-hard cheese made from partially skimmed milk, matures for at least seventy days and draws from a basin of seventy-seven municipalities; Bitto is produced only during the alpine pasture season, from June to September, when raw milk transforms into cylindrical wheels weighing eight to twenty-five kilograms, recognizable by their concave heel upon arrival at the aging cellar. The coexistence of these two DOPs speaks volumes about the rigor imposed by the territory: long aging periods, strict production calendars, and regulations that allow no shortcuts. Maghini grapples simultaneously with the seasonality of Bitto, tied to the months of transhumance, and the consistency required by Casera, produced year-round. These are two complementary interpretations of the same alpine landscape, where altitude dictates the timing and the cheesemaker's hand translates mountain milk into a dense and long-lasting product.

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