Bongetta Formaggi SRL

From Cosio Valtellino, where the Alpine valley of Sondrio narrows its pastures between the slopes, Bongetta Formaggi brings together three very different denominations in origin and character: Bitto and Valtellina Casera, rooted in the mountain pastures and stables of Valtellina, and Grana Padano, which belongs to the vast Po Valley. The difference is not just geographical: the milk changes, the aging changes, and the skill required to bring each wheel to its perfect point changes. The craft here is twofold—production and aging—and much of the quality hinges on the latter: the selection of the wheels and their maturation in the cellar determine when a cheese is ready. Six decades of work have refined this expertise, which the company offers to restaurants and shops on a wholesale scale. Those passing through Cosio Valtellino can visit and see firsthand how alpine Bitto and lowland cheeses coexist under the same roof, each with its own timing and cellar temperatures.

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