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 Valtellina
Cheese produced over 2.000 mt. in Valtellina
Raising cattle
and goats has always been one of the most important resources for Alpine people.
Cheese and butter are obtained from the milk and the small quantity of first
class protein in a poor diet comes from slaughtering.
Unique cheeses
such as Bitto, Casera and Scimudin, gems of flavor much appreciated by
gourmets, are made in the Alpine pastures, an ancient world where the animals
graze freely on the thousands of Alpine herbs that enrich the milk with flavor
and aromas.
Bitto, the most
famous of the cheeses from this area, is produced in summer in the alpine
pastures found at more than 2,000 meters. The minimum seasoning period is 70
days; but it can reach ten years.
Casera takes its
name from a practice carried out from the Middle Ages in which the Valtellina
pastoralists and small farmers take their milk to the local caseras (dairies)
where it is processed and transformed into delicious cheese. The minimum
seasoning period is 70 days.
Scimudin is made
in small quantities for family needs and kept in the cellar. Its delicate
flavor, fresh and milky is suitable to be eaten by those who want a light and
tasty diet.
Bitto and Casera
have been recognized with the DOP, a protected product origin denomination.
As well as the
three main products in the milk and dairy sector, there are other historic
cheeses to be found in the Valtellina, such as Latteria and Ricotta, as well as
new specialties created by the dairies to increasingly meet the taste of
consumers looking for genuine and typical products, a real expression of the
region from which they come.
Consorzio Tutela Valtellina Casera and Bitto
Via Valeriana, 36 - 23100 Sondrio
Tel. + 39 0342 210247 - Fax + 39 0342 218733
E-mail: info@ctcb.it
Text courtesy of Provincia di Sondrio Ufficio Turismo
(c) 1997-2008 E. Massetti
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