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Menghi Moreno
Menghi Moreno specializes in two Alpine cheeses bound to the high valleys of northern Lombardy. Valtellina Casera DOP, a semi-skimmed cow's milk cheese aged minimum 70 days, carries the typicity of Sondrio province in its semi-firm paste. Bitto DOP, their seasonal raw-milk cylinder (8–25 kg), emerges only during the brief June-to-September production window when mountain pastures reach peak forage. Both cheeses span production zones of 77 and 87 municipalities respectively, anchoring Menghi Moreno within one of Italy's most demanding terroir-defined cheese landscapes.
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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.