✓ Consortium verified
Vanotti Antonietta
Vanotti Antonietta brings together two of Sondrio's most exacting cheese traditions. As a custodian of Valtellina Casera DOP, the producer crafts a semi-cooked, partially skimmed cow's milk cheese that demands minimum 70 days of aging to develop its characteristic firmness and flavor. Simultaneously, she works within the strict seasonal rhythm of Bitto DOP production—a raw-milk alpine cheese shaped into cylinders of 8 to 25 kilograms, made only during the brief June-to-September window when mountain pastures yield their finest milk.
Contacts
Direct contacts are one free step away
Website, email, phone — no card, no noise.
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.