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Tavasci Massimo e Claudio
Tavasci Massimo e Claudio produces two emblematic mountain cheeses across the Alpine valleys of Lombardy. Their Valtellina Casera DOP draws from partially skimmed cow's milk, crafted into a semi-firm wheel that demands 70 days' minimum aging across the 77 municipalities of its protected zone. The brothers also make Bitto DOP, the rare raw-milk cylinder (8–25 kg) with its distinctive concave heel, exclusively produced between June and September from mountain pastures spanning 87 municipalities. Each cheese speaks to terroir and seasonal precision.
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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.