Baita Noa Soc. Agr. Semplice dei F.lli Gurini

In Valdidentro, on the mountain ridge of the province of Sondrio, the Gurini family crafts two cow's milk cheeses that tell the story of the same high-altitude Lombard geography. The Valtellina Casera DOP is made from partially skimmed milk in a semi-hard paste: each wheel rests for at least seventy days before developing the complex aromatic profile recognized across seventy-seven municipalities. It is a cheese of both the valley floor and the alpine pasture, built on the patience of aging. Alongside flows the Bitto DOP, a more seasonal and vertical product: cylinders of raw alpine pasture milk weighing 8 to 25 kilograms, obtained only between June and September in the eighty-seven designated municipalities, when the high pastures impart their botanical essence to the milk. The two denominations delineate the two rhythms of mountain cheesemaking — the brief summer of the alpine pasture and the long wait in the cellar — and together establish the dairy heritage of the Lombard Alps in a single family-run workshop.

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