{"id":653,"date":"2025-10-15T15:55:48","date_gmt":"2025-10-15T13:55:48","guid":{"rendered":"https:\/\/progettoforme.org\/?page_id=653"},"modified":"2026-08-04T16:37:25","modified_gmt":"2026-08-04T14:37:25","slug":"our-cheeses","status":"publish","type":"page","link":"https:\/\/worldcheesecapital.com\/en\/our-cheeses\/","title":{"rendered":"Our cheeses"},"content":{"rendered":"\n
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Home<\/strong><\/a> \/ Our cheeses<\/p>\n<\/div>\n\n\t<\/div>\n\n<\/div>\n\n<\/div>\n\n\n

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OUR CHEESES<\/strong><\/h1>\n\n\t<\/div>\n\n\n\n
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From freshly milked milk to the wheels that delight the palate, cheese tells stories of landscapes and traditions. Each cheese carries the identity of the valley and pastures it comes from, transforming milk into unique aromas and textures. In this selection, we present some of the most authentic specialties from the Lombard valleys \u2014 a journey through genuine flavors and lands of excellence, to be discovered and savored in every bite.<\/p>\n\n\t<\/div>\n\n<\/div>\n\n<\/div>\n<\/div>\n\n\n\n

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territories, people, and traditions that leave a mark<\/strong><\/strong><\/p>\n<\/div>\n\n\n\n

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BITTO<\/strong><\/p>\n\n\n\n

A symbol of Valtellina\u2019s dairy tradition<\/strong>, Bitto is made from raw cow\u2019s milk with a small amount of goat\u2019s milk, processed in alpine pastures during the summer months. Its long aging gives it extraordinary aromatic complexity, with notes of herbs, dried fruit, and high-mountain hay.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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FORMAI DE MUT<\/strong><\/p>\n\n\n\n

Produced exclusively in the Upper Brembana Valley, Formai de Mut represents the essence of alpine cheesemaking<\/strong>. The paste is compact, with a delicate and harmonious flavor featuring hints of butter and mountain flowers that evolve during maturation.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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SLILTER<\/strong><\/p>\n\n\n\n

Made in the alpine pastures of Valle Camonica, Silter comes from raw milk of grazing cows and stands out for its compact texture and intense aroma of alpine herbs. Aged for long periods in traditional \u201ccasere<\/strong>\u201d, it reveals a balanced and persistent taste that reflects the purity of the Brescian mountains.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Storico Ribelle<\/strong><\/strong><\/p>\n\n\n\n

Heir to the ancient tradition of Bitto Storico, Storico Ribelle is a mountain cheese produced in pastures over 1,500 meters with cow\u2019s milk and a small amount of goat\u2019s milk. Its extended aging enhances its aromatic complexity<\/strong>, offering a unique, bold, and unmistakable flavor.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Casatta di Corteno Golgi<\/strong><\/strong><\/p>\n\n\n\n

Casatta di Corteno Golgi is a small soft cheese named after its home village in Val Camonica<\/strong>. Made with whole cow\u2019s milk and aged for just a few weeks, it features a thin rind and a soft, creamy heart with a delicate aroma and an elegant, balanced flavor.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Agr\u00ec<\/strong><\/strong><\/p>\n\n\n\n

A specialty of Valtorta, Agr\u00ec is a small cylindrical cheese handmade from cow\u2019s milk and salt. After a short aging<\/strong>, it develops a soft texture and a fresh, slightly tangy taste<\/strong>. It\u2019s the purest expression of rural simplicity and deep connection to the valley.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Branzi<\/strong><\/strong><\/p>\n\n\n\n

Branzi is the signature product of the Upper Brembana Valley<\/strong>. Made from raw mountain milk, it features an elastic texture and a sweet, fragrant taste. A versatile cheese<\/strong> that embodies the Orobic dairy tradition in all its authenticity.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Casera<\/strong><\/strong><\/p>\n\n\n\n

Casera is a semi-hard cheese from Valtellina, made from partially skimmed cow\u2019s milk. During aging, the paste takes on a straw-yellow hue and a firm texture<\/strong>, while its flavor evolves from delicate to full-bodied and aromatic \u2014 typical of alpine cheeses.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Formella Val di Scalve<\/strong><\/strong><\/p>\n\n\n\n

Produced in the heart of Val di Scalve, this small semi-hard wheel captures the authenticity of local milk and the aroma of high-mountain pastures. Its flavor is intense yet balanced, with pleasant notes of fresh grass and mountain flowers.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Stracchino all\u2019antica<\/strong><\/strong><\/strong><\/p>\n\n\n\n

Stracchino all\u2019Antica is a traditional cheese from the Bergamo valleys, made from raw milk and crafted by hand. The texture is soft and creamy, while the flavor is rich and enveloping<\/strong> \u2014 a product that brings back the authentic taste of freshly milked milk.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Strachitunt<\/strong><\/strong><\/strong><\/p>\n\n\n\n

An ancient blue-veined cheese<\/strong> from Val Taleggio, Strachitunt is characterized by its soft paste and natural veining. The flavor is bold and persistent, with aromatic richness that conveys the most authentic identity<\/strong> of the Orobie mountains.<\/p>\n<\/div>\n\n\t<\/div>\n\n\n\n

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Stracchino del Monte Bronzone<\/strong><\/strong><\/strong><\/p>\n\n\n\n

Stracchino del Monte Bronzone, produced between Lake Iseo and Val Calepio, is a soft cheese with a short aging period, appreciated for its sweet, harmonious taste with light herbal notes<\/strong>. Its artisanal production preserves its freshness and strong connection to the territory.<\/p>\n<\/div>\n\n\t<\/div>\n\n<\/div>\n\n<\/div>\n<\/div>\n\n\n\n

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territories, people, and traditions that leave a mark<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-653","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages\/653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/comments?post=653"}],"version-history":[{"count":1,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages\/653\/revisions"}],"predecessor-version":[{"id":790,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages\/653\/revisions\/790"}],"wp:attachment":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/media?parent=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}