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Clementi Mario
Bormio · Province of Sondrio · Lombardia
Clementi Mario crafts Valtellina Casera DOP in Bormio, at the heart of Sondrio's cheesemaking tradition. This semi-hard, partially skimmed cow's milk cheese demands a minimum seventy-day maturation—a deliberate rhythm that builds depth and subtle tang. Working across 77 municipalities of the protected zone, Clementi draws on Alpine milk's seasonal character to produce a cheese that anchors regional identity and nourishes mountain tables.
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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.