CHEESE Valtellina
Alta Valtellina | Valtellina Tirano | Valtellina Sondrio  Latteria Sociale di Chiuro | Valtellina Morbegno Latteria Sociale VALTELLINA | Valchiavenna |
Manufacturer of cheeses in VALTELLINA
| Latteria di Bormio Latteria di Livigno |
Bitto, Valtellina Casera and Scimudin are the three leading products of the dairy sector in the province of Sondrio. The production area comprises the whole of the province of Sondrio, with the union, limited to Bitto, the Upper Valley Brembana neighboring municipalities in the province of Bergamo.
Bitto: The name is traced back to Celtic Bitto "bituminous," which means a perennial because it is the only cheese in the world that has lasted over 10 years. When cut, the color is white to pale yellow depending on age. The flavor is sweet, gentle and becomes more intense as it matures, the pulp is characterized by a compact with the presence of holes sparse eye of partridge. Bitto cheese is described as a "meditation", especially when aged. E 'fundamental taste always in small quantities to prevent the explosion of flavors invade the palate penalizing pleasure. Used in traditional Valtellina, but also in modern creative recipes, finds its perfect match with a glass of wine Sforzato Valtellina.
Valtellina Casera: This cheese takes its name from the local, the store or warehouse, in which the forms are stored for aging. It is produced with partially skimmed cow's milk, has a sweet taste with a hint of milk, very delicate, definitely a great balance of flavor. The dough of the Valtellina Casera to 70 days of curing is compact, then becoming slightly more brittle and soluble. With a more prolonged ripening the flavor becomes even more interesting, richer and with hints of dried fruit. In the kitchen is the essential element of traditional Valtellina tasty recipes such as, for example, Pizzoccheri and sloppy. Delicate and tasty summer salads and other preparations, it is advisable to taste it by yourself, especially if a bit 'seasoned, paired with a glass of red wine Valtellina Superiore DOCG.
Scimudin: fat cheese is the classic soft and short maturation typical of the dairy and Valchiavenna of Valtellina. The Scimudin is the most typical representative of that category of cheeses called "cheese" because of their small size. Born probably like goat products, became cow cheeses with the gradual decrease of cattle farming in favor of one of the goats.
Bitto: The name is traced back to Celtic Bitto "bituminous," which means a perennial because it is the only cheese in the world that has lasted over 10 years. When cut, the color is white to pale yellow depending on age. The flavor is sweet, gentle and becomes more intense as it matures, the pulp is characterized by a compact with the presence of holes sparse eye of partridge. Bitto cheese is described as a "meditation", especially when aged. E 'fundamental taste always in small quantities to prevent the explosion of flavors invade the palate penalizing pleasure. Used in traditional Valtellina, but also in modern creative recipes, finds its perfect match with a glass of wine Sforzato Valtellina.
Valtellina Casera: This cheese takes its name from the local, the store or warehouse, in which the forms are stored for aging. It is produced with partially skimmed cow's milk, has a sweet taste with a hint of milk, very delicate, definitely a great balance of flavor. The dough of the Valtellina Casera to 70 days of curing is compact, then becoming slightly more brittle and soluble. With a more prolonged ripening the flavor becomes even more interesting, richer and with hints of dried fruit. In the kitchen is the essential element of traditional Valtellina tasty recipes such as, for example, Pizzoccheri and sloppy. Delicate and tasty summer salads and other preparations, it is advisable to taste it by yourself, especially if a bit 'seasoned, paired with a glass of red wine Valtellina Superiore DOCG.
Scimudin: fat cheese is the classic soft and short maturation typical of the dairy and Valchiavenna of Valtellina. The Scimudin is the most typical representative of that category of cheeses called "cheese" because of their small size. Born probably like goat products, became cow cheeses with the gradual decrease of cattle farming in favor of one of the goats.
