Two of Valtellina’s most celebrated PDO cheeses, Bitto and Casera, were the focus of a recent food tour aimed at German chefs and Horeca professionals, offering an in-depth look at the Italian Alpine region’s storied cheesemaking traditions. Set in northern Lombardy, near the Swiss border, the initiative highlighted the artisanal expertise behind two of Italy’s most prized dairy exports.
The German delegation explored the production chains of Bitto PDO and Valtellina Casera PDO, meeting farmers, cheesemakers, and affineurs who sustain the region’s centuries-old dairy craftsmanship. The tour showcased an ecosystem where traditional expertise coexists with contemporary production methods, from small-scale mountain farms to cooperative dairies and modern facilities.
The event, held from March 9 to 11, was organized under the “Think Milk, Taste Europe, Be Smart” initiative, backed by Alleanza delle Cooperative Italiane’s dairy sector and implemented by Confcooperative with co-financing from the European Commission. The project aims to strengthen awareness of premium Italian dairy products in both domestic and international markets, with Germany standing as one of the leading consumers and importers of Italian cheese.
COOPERATIVE EXCELLENCE: THE BACKBONE OF VALTELLINA’S DAIRY INDUSTRY
The tour began at Latteria Sociale Valtellina, a cooperative that has enabled small-scale dairy farmers to preserve local cheesemaking traditions while contributing to the region’s broader economic and social fabric. With 452 farming families actively involved, the cooperative plays a pivotal role in sustaining both rural livelihoods and high-quality dairy production.
Participants then visited Latteria di Chiuro, the first dairy cooperative in Valtellina to introduce large-scale milk production and distribution. The cooperative has successfully combined artisanal cheesemaking with a commercially viable model, allowing small-scale farmers to integrate into a broader supply chain. With a strong focus on sustainability and short supply chains, Latteria di Chiuro exemplifies the economic resilience of mountain-based dairy production.
BITTO PDO: THE KING OF ALPINE CHEESES
Often referred to as the “king of summer alpine cheeses,” Bitto PDO is produced above 1,500 meters, where mountain pastures impart distinct aromatic notes. Initially mild and delicate, its flavor intensifies with age—maturing for up to ten years, a rarity in the world of cheese.
VALTELLINA CASERA PDO: A HISTORIC COOPERATIVE TRADITION
Valtellina Casera PDO is crafted from milk collected in the Sondrio province and processed daily in valley-based dairies. This cheese is aged for a minimum of 70 days in traditional casere before receiving its fire-branded certification. Tracing its origins back to the 16th century, when farmers pooled their milk for collective production, Valtellina Casera remains a symbol of cooperative cheesemaking in the region.
As Germany continues to rank among Italy’s key export markets for premium cheeses, initiatives like this tour reinforce the growing appreciation for Italian PDO-certified dairy products—where heritage, craftsmanship, and sustainable production converge.