The Products

Aged Cheeses

The best cheeses from Valtellina inspired by tradition, with Protected Designation of Origin status: Bitto PDO and Valtellina Casera PDO. Besides them we have Valfontana, Chiuro and the timeless classic Latteria. Our experienced cheese makers hand down from generation to generation the processing and aging techniques used to produce these masterpieces. Their taste becomes more intense with age, and can be enhanced when paired with the fine DOCG (controlled and warranted designations of origin )red wines from Valtellina.

Valtellina Casera PDO

Valtellina Casera PDO  a cheese with a centuries-old cheese-making tradition. When matured for over 300 days, it is infused with intense aromas and fl avours reminiscent of the fresh air of mountain pastures and its paste becomes yellow, crumbly and consistent. It is the best of the Valtellina Casera production, a selected product cured day after day for an entire year, thanks to the affi neur’s care and extensive experience. The Casera was once produced during the winter, when the cattle rested in the sheds after being back from the pastures. It is now produced all year long. Its name originates from “casera”, the cellar where cheeses are aged on wooden boards.

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Product description

ALLERGENS STATEMENT

milk

Nutritional information

ENERGY

1693 kJ / 407 kcal


TOTAL FAT

34,0 g (saturated: 23,0 g)


CARBOHYDRATES

2,0 g (sugars: 1,0 g)


PROTEIN

30,0 g


SALT

1,5 g


Fresh Cheeses

Fresh cheeses of Chiuro Dairy are famous and appreciated both in Italy and abroad. They include some of the most important cheeses of the dairy tradition of Italy and Valtellina: Robiola, Crescenza, Ricotta and Scimudin. They are called “fresh” because they are not subject to an aging process. The texture of fresh cheeses is soft, sometimes creamy and their taste is reminiscent of fresh milk and mountain herbs.