Bonetta Enrico

In Valfurva, in the upper province of Sondrio, Enrico Bonetta's work revolves around two deeply rooted cheeses from the same Valtellina territory. Valtellina Casera is made from partially skimmed cow's milk, has a semi-hard paste, and ages for at least seventy days, embodying the character of milk from seventy-seven municipalities. Alongside it is Bitto, a raw milk cheese tied to only four summer months of production, which can weigh up to twenty-five kilograms and is recognizable by its typical concave heel. The two denominations share a geography but impose different rhythms, and precisely herein lies Bonetta's expertise: honoring their seasonal and technical requirements without forcing them. Bitto demands alpine pastures and the narrow window of summer; Casera requires the patience of prolonged aging. Managing both means knowing how to change pace throughout the year, maintaining fidelity to each cheese's specific regulations.

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