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Motta Isidoro

Bitto DOPValtellina Casera DOP

Motta Isidoro stewards two celebrated Lombard cheeses defined by alpine production calendars. Valtellina Casera, a semi-fat, semi-firm wheel from Sondrio's 77-municipality region, matures for a minimum of 70 days to develop its characteristic structure. Bitto, the seasonal raw-milk cylinder that crowns the same terroir, emerges exclusively between June and September from herds grazing high pastures, its concave heel marking authenticity across an 87-municipality zone. This dual mastery anchors the producer within Valtellina's strict DOP geography.

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What it makes

DOP

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.

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Valtellina Casera

Formaggio vaccino parzialmente scremato a pasta semidura, tipico della provincia di Sondrio e stagionato almeno 70 giorni.

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