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Masolatti Marco
Marco Masolatti crafts Valtellina Casera DOP, a semi-skimmed cow's milk cheese distinctive to Sondrio province, aged a minimum of 70 days to develop its characteristic firm paste. Drawing from the denomination's production zone spanning 77 municipalities across the Alpine valley, his wheels embody the technical precision and terroir specificity that define this protected origin. Each aging day builds complexity in a cheese rooted to a precise geography.
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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.