Because of its geographic isolation, the Valtellina region of Italy has retained the richness of its soil and the heritage of its food products. High up in the Italian Alps, Valtellina has a microclimate all its own. Frigid in the winter, beautiful in the summer, it is a difficult place to live year round. The most famous cheese from Valtellina is called Bitto, but because of the violent climactic fluctuations of the Valtellina region, Bitto can only be made during four months out of the year.
Valtellina Stravecchio is a derivation of the original Bitto recipe that can be made at lower altitudes all year round. Like Bitto, this cheese has a wonderfully tangy flavor and is made from local milk that possesses hints of wild grasses and herbs native to the Valtellina. Aged for one year, this cheese has a hard texture and a biting, full-bodied flavor. A true undiscovered gem!
- Made from unpasteurized cow's milk.
- Photo depicts whole 16 lb. form of cheese.
- We cut and wrap this item by hand.
- Please contact us if you would like to purchase the whole form.