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Rinaldi Michele

Bitto DOPValtellina Casera DOP

Rinaldi Michele produces two pillars of Lombardy's alpine dairy heritage. Valtellina Casera DOP, a semi-firm cow's milk cheese from Sondrio province, emerges after minimum 70 days of aging to develop its characteristic texture and subtle flavor. Alongside this sits Bitto DOP—a raw-milk mountain cheese crafted exclusively between June and September, when alpine pastures reach peak composition. This seasonal rhythm, tied to the 87-municipality production zone's natural cycles, shapes the cheese's distinctive character. Both denominations anchor Rinaldi's commitment to terroir-driven cheesemaking in Italy's highest dairy region.

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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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