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Fallati Paolo
Cosio Valtellino · Province of Sondrio · Lombardia
Fallati Paolo operates in Cosio Valtellino, deep in Sondrio's Alpine terrain, where two DOP cheeses define the cheesemaking identity. Valtellina Casera—a semi-fat, firm paste cheese from the province—matures for a minimum of 70 days, developing complex flavors from the mountain pasture ecosystem. Fallati's production flows across a 77-municipality zone, anchoring the region's dairy heritage through raw milk craftsmanship that transforms seasonal grazing into cheese character.
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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.