High mountain farms
The high value of the milk from the pastures of Alta Valtellina guarantees the premium quality of Pedranzini cheeses.
All products harmoniously combine taste and the quality that the mountain farming tradition has passed down to the present day!
Only natural ingredients
Only an environment respectful of natural rhythms allows the local products of the mountain to preserve their authenticity, traditional flavours and fragrances. The Pedranzini cheeses reflect a philosophy of strict “respect for Nature and Health”.
Processing in accordance with the rule of art
Only an environment respectful of natural rhythms allows the local products of the mountain to preserve their authenticity, traditional flavours and fragrances. The Pedranzini cheeses reflect a philosophy of strict “respect for Nature and Health”.
Bitto DOP and Valtellina Casera DOP
Raw milk cheeses taste better!
Raw milk brings to cheeses the aromas of its territory, notes from the scents of meadows, the characteristics of native species, the work of cheese-makers.
Bitto DOP, the king of Valtellina dairy products, is made from whole milk that is processed warm, fresh from the cows, as the cattle graze at high altitudes during the summer. The Pedranzini family pasture is located at an altitude of 2,500 metres, in Alpe Fornazzo, near the Forni glacier, one of the largest and most striking Italian glaciers, surrounded by the Ortles-Cevedale. After returning to the stables to spend the harsh winter, the cattle continue producing milk with high nutritive value, which is processed to obtain tasty table cheeses, including the Valtellina Casera DOP. A half-fat cheese made with 30% skim milk and with 70% whole milk, according to a strict production protocol that makes it one of the most popular protected Italian products.
Solid medium-aged (3/4 months) or mature (6-8 months) semi-cooked/semi-hard white or pale yellow cheese.
Its flavour is sweet, delicate and distinctive, becoming stronger and more intense as it matures.
“Made from whole raw milk”.
Rapid maturation cheese with a fresh and delicate taste. It is soft white to yellowish. A classic table cheese, whose value lies in its lightness. It is also produced in the “Scimuda” size.
Pedranzini Yoghurt, good by nature!
Two simple ingredients: Whole milk and lactic acid bacteria for a creamy yoghurt with a delicate, completely natural taste.
