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Soc. Agr. Fognini Roberto, Rocco e Lino
Soc. Agr. Fognini Roberto, Rocco e Lino operates within two of Valtellina's most demanding protected designations. Their Valtellina Casera DOP draws from 77 municipalities across Sondrio province—a semi-skimmed, semi-firm alpine dairy product requiring minimum 70-day maturation. Their Bitto DOP represents the rarer commitment: raw-milk cylinders weighing 8–25 kilograms, with the characteristic concave heel, produced exclusively during the mountain season from June through September. This dual production anchors the producer in Valtellina's seasonal rhythms and exacting cheese standards.
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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.