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Società Agricola Lo Spluga
Società Agricola Lo Spluga draws from two of Valtellina's most demanding cheese traditions. Their Valtellina Casera DOP—a semi-skimmed, semi-firm cow's milk cheese from Sondrio—requires minimum 70 days of patient aging to develop its characteristic flavour. Complementing this is Bitto DOP, the seasonal raw-milk cylinder that defines alpine cheesemaking, produced only during summer months when mountain pastures are at their peak, each wheel weighing 8–25 kg with its distinctive concave base.
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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.