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

Aged 70 days

Valtellina Casera PDO a cheese with a centuries-old cheese-making tradition. When matured for over 70 days, it is infused with intense aromas and flavours reminiscent of the fresh air of mountain pastures and its paste becomes yellow, crumbly and consistent. 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.

Product description


cow's milk*, rennet, salt

*Milk: collected and processed in Italy


8 Kg ± 10%


70 days



Nutritional information


1547 kJ / 373 kcal


28,0 g (saturated: 20,0 g)


0,9 g (sugars: 0,1 g)


29,0 g


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.