Az. Agr. Stella Orobica di Murada Soc. Agr. s.s.

On the mountain slopes of the province of Sondrio, Stella Orobica di Murada produces two of the most demanding cheeses from the Valtellina region. Valtellina Casera is made from partially skimmed cow's milk, a semi-hard cheese aged for at least seventy days, and draws milk from seventy-seven municipalities: a table cheese that reflects the daily craft of the valley. Alongside it is Bitto, an alpine pasture product on an entirely different scale: raw milk cylinders weighing over eight kilograms, recognizable by their concave heel and tied to a production window that opens only between June and September. Seasonality is not a detail but the very condition of the cheese, which demands altitude, precise timing, and a strict selection of the original milk. Managing both productions means mastering opposing registers—the continuity of Casera and the summer-only constraint of Bitto—with the same precision at high altitudes, where every variation in temperature or pasture is reflected in the finished form.

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