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Castellazzi Matteo
Bormio · Province of Sondrio · Lombardia
Matteo Castellazzi operates in Bormio, at the heart of Sondrio's cheesemaking heritage. He works with two cornerstone denominations: Valtellina Casera DOP, a partially skimmed cow's milk cheese aged a minimum of 70 days across 77 municipalities, and Bitto DOP, the mountain raw-milk cylindrical cheese produced exclusively from June through September across 87 communities. His output embodies the seasonal rhythms and altitude-driven character that define Valtellina's protected cheeses.
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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.