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Bertolini Claudio
Gerola Alta · Province of Sondrio · Lombardia
Claudio Bertolini operates in Gerola Alta, at the heart of Sondrio's cheesemaking zone, where two DOP denominations define his craft. He produces Valtellina Casera, a semi-skimmed cow's cheese with firm paste aged a minimum of 70 days, and Bitto, the raw-milk cylindrical form weighing 8–25 kg that commands production only from June through September. His dual commitment spans 77 and 87 municipalities respectively, anchoring him within Lombardy's most regulated dairy landscape.
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What it makes
Bitto
Bitto PDO is a cylindrical raw-milk mountain cheese (8-25 kg) with concave heel, produced only from June to September on alpine pastures and matured at least 70 days.
Valtellina Casera
Formaggio vaccino parzialmente scremato a pasta semidura, tipico della provincia di Sondrio e stagionato almeno 70 giorni.