Bertolini Omar

In Forcola, a small corner of the province of Sondrio, Bertolini Omar works with two of the most recognizable cheeses of the Lombard Alps. Valtellina Casera DOP emerges from his hands as a semi-hard, partially skimmed cow's milk cheese, aged for at least seventy days: a valley-floor signature available year-round. Bitto DOP, on the other hand, belongs to summer, from June to September, when raw alpine milk becomes cylinders weighing eight to twenty-five kilograms, each marked by its characteristic concave heel. The two denominations draw from vast mountain areas, spanning dozens of municipalities, yet Bertolini's work remains anchored to a precise geography and the strict protocols that define the protected origin. This dual production reflects the very rhythm of the mountains: one cheese that follows the herds to high altitudes and lives by the grazing calendar, the other that accompanies the cold seasons and slow aging. Together, they tell how a single household can keep pace with both the alpine pastures and the valley floor.

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