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.

Latteria Chiuro

The Latteria Chiuro – literally Chiuro dairy – is a sweet and fresh cheese produced with cow’s milk. It boasts a long tradition dating back to the early 18th Century in Valtellina, when the working members of the Latterie Sociali Turnarie, a dairy cooperative, worked “in turns” to process dairy products. Its wholesome taste of mountain milk makes the Latteria Chiuro an ideal everyday table-cheese. Great at the end of a meal or as a snack, try it also with a slice of rye bread or a glass of wine from Valtellina.

Product description


cow's milk, rennet, salt


9 Kg ± 10%



Nutritional information


1680 kJ / 404 kcal


31,0 g (saturated: 21,0 g)


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


24,0 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.