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.

Chiuro

The Chiuro stagionato cheese is made with cow’s milk and is aged in a cave, where a particularly humid environment allows for a gradual ripening perfect for this cheese. This practise goes back to ancient times, originating a unique, round and enveloping taste. The Chiuro can be a sophisticated ingredient combined to the great dishes of Italian and alpine tradition. It is also superb at the end of a meal, enjoyed with a glass of Valtellina Sforzato wine.

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Product description

INGREDIENTS

cow's milk, rennet, salt

AVERAGE WEIGHT

8 Kg ± 10%

ALLERGENS STATEMENT

milk

Nutritional information

ENERGY

1799 kJ / 433 kcal


TOTAL FAT

36,0 g (saturated: 26,0 g)


CARBOHYDRATES

1,0 g (sugars: 0,5 g)


PROTEIN

27,0 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.