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Santus Roberto
Roberto Santus operates within the certified territories of two Valtellina valley PDO designations. His Valtellina Casera production follows the skimmed-milk protocol unique to Sondrio province—a semi-firm paste aged minimum seventy days that develops subtle complexity through this extended maturation. The producer's dual commitment to both Valtellina Casera and Bitto PDO positions him at the intersection of dairy traditions spanning 164 municipalities across the Alpine zone.
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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.