✓ Consortium verified
Latteria di Gordona
Latteria di Gordona produces two alpine DOP cheeses that define Sondrio's cheesemaking identity. Valtellina Casera, a semi-skimmed cow's milk cheese with firm paste, matures across 77 municipalities and requires a minimum 70-day aging. Their complementary craft centres on Bitto, a raw-milk mountain cheese with the distinctive concave heel, made only during the June–September window across 87 municipalities. Together, these protected designations showcase the dairy's commitment to seasonal, territorial cheese production.
Contacts
Direct contacts are one free step away
Website, email, phone — no card, no noise.
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.