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Negrini Maurizio
Maurizio Negrini produces two cornerstone cheeses of Sondrio's mountain dairy heritage. Valtellina Casera DOP, a semi-skimmed cow's cheese matured for at least 70 days, emerges from his dairy in the heart of a protected zone spanning 77 municipalities across the Alps. Alongside it stands Bitto DOP, a raw-milk cylinder of 8–25 kg with its distinctive concave heel, crafted exclusively during the six-month alpine grazing season from June through September. Both cheeses reflect the terroir and milk composition of high-altitude pastures.
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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.