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Gandoli Nicola
Forcola · Province of Sondrio · Lombardia
Gandoli Nicola, based in Forcola in the heart of Sondrio, operates within two of Lombardy's most demanding mountain cheese territories. The producer crafts Valtellina Casera DOP, a semi-fat cow's milk cheese with a firm paste, whose character emerges through a minimum 70-day maturation across the 77-municipality protected zone. Equally exacting is his production of Bitto DOP, a raw-milk cylinder requiring seasonal precision—June through September harvests only—from an 87-municipality landscape where alpine pasture and cheesemaking tradition intersect.
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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.