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Varischetti Rinaldo

Bitto DOPValtellina Casera DOP

Varischetti Rinaldo masters two Alpine DOP cheeses from the Sondrio region. Valtellina Casera, a semi-skimmed cow's milk cheese with a firm paste, matures for a minimum of 70 days across 77 municipalities of Lombardy. Bitto, produced exclusively from June through September, demands raw milk and mountain expertise to craft its distinctive cylindrical wheels—some reaching 25 kilograms—each bearing the hallmark concave heel. This producer anchors the heritage of Valtellina's dairy craftsmanship within strictly defined geographic limits.

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What it makes

DOP

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.

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Valtellina Casera

Formaggio vaccino parzialmente scremato a pasta semidura, tipico della provincia di Sondrio e stagionato almeno 70 giorni.

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