LOMBARDY

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Presidia Slow Food In Italy

 

 

LOMBARDY

 

Bagolino Bagòss

 

The inhabitants of Bagolino, a small village in the Caffaro Valley near Brescia, are known as bagossi.

Bagòss is also the name of the cheese produced in the valley, a unique uncooked-curd cheese made from

semi-skimmed raw milk, with wheels larger than those of normal tome di montagna, or mountain cheeses.

Bagolino Bagòss cheeses usually weigh around 16-18 kilos but can reach up to 20-22 kilos.

This cheese begins to fully express its complexity only after at least 10-12 months of aging.

Production area: Municipality of Bagolino, Province of Brescia

Presidium supported by: Municipality of Bagolino, Bagolino Valley Cooperative, Sabbia Valley Mountain

Community, Province of Brescia

For information on excursions or tours for this Presidia  info@bluerental.it

 

Heritage Bitto

 

A cheese of great tradition, extraordinarily well-adapted to aging, Bitto is closely linked to its mountains

of origin. Slow Food created this Presidium to help promote production of Bitto cheese from Alpine

meadows. Presidium members are committed to preserving a series of traditional practices, including the

rearing of Orobica goats (the cheese is made with 10-20% goat’s milk), rotational grazing, manual

milking and the use of calècc, ancient stone huts that serve as mountain dairies.

Production area: Albaredo and Gerola valleys and neighboring Alpine meadows, Province of Sondrio

For information on excursions or tours for this Presidia  info@bluerental.it

 

Lodi Pannerone

 

Also known as “white Gorgonzola” due to its large shape, Lodi Pannerone is one of the very few cheeses

in the world that is not salted.

Its name comes from the word panera, “cream” in local dialect, as it is made exclusively from creamy

whole milk. Lodi Pannerone typically has wide holes and is consumed fresh: Initially sweet and soft, its

finish has a typical bitter note.

Production area: Lodi and surrounding Municipalities, Province of Lodi

For information on excursions or tours for this Presidia  info@bluerental.it

 

Saviore Valley Fatulì

 

Fatulì (“small piece” in local dialect) is a very unusual and rare goat’s cheese produced by just a few

cheesemakers, some of whom still breed Bionda dell’Adamello goats and use their raw milk to produce

Presidium Fatulì. The cheese has a cylindrical shape with flat sides. Inside, the color ranges from straw to

bright yellow, and the texture is compact or with a few scattered holes. The cheese is smoked, and its dark

rind shows the distinctive grooves left from the grill which is placed over burning juniper branches and

berries.

Production area: Camonica Valley, Province of Brescia

Presidium supported by: Adamello Regional Park, Camonica Valley Mountain Community

For information on excursions or tours for this Presidia  info@bluerental.it

 

Orobiche Valleys Traditional Stracchino

 

Stracchino is a traditional soft whole cow’s milk cheese of ancient origin, possibly dating back to before

the 10th century. The origin of the name is found in an account written by Count Stefano Jacini in 1882:

“The word stracchino (...) derives from the small soft cheeses made by alpine herders using the milk of

cows that are stracche (tired) by their long journey from the mountains to the plain and back.”

It is a precursor of cheeses such as strachì tunt and taleggio, but while the latter are produced in medium

and large factories, stracchino is produced by small family businesses in the Orobiche valleys. It is made

using fresh warm milk, ensuring that the milk does not cool too much, which can cause the cheese to

“escape” and lose its rectangular shape. When it has solidified, the mass is kept warm for a day and a

half, then salted and kept at cooler temperatures for twenty days, after which it is ready for eating.

Production Area: Brembana Valley with the tributary valleys of Serina, Taleggio and Imagna (province

of Bergamo)

Presidium supported by: Mountain Community of Brembana Valley, Mountain Community of Imagna

Valley, Bergamo Chamber of Commerce, Agricultural Department of the Province of Bergamo.

For information on excursions or tours for this Presidia  info@bluerental.it

 

Valchiavenna Goat Violino

 

This unusual cured meat is made from goat leg and shoulder and is shaped like a violin (violino in Italian).

Typical of the Valchiavenna, an area with ancient meat curing traditions, each goat Violino weighs

between 1,5 and 3 kilos, depending on the cut of meat used (front shoulder or rear leg). The tastiest, most

fragrant Violinos are aged slowly and naturally.

Production area: Municipalities of Chiavenna and Campodolcino, Valchiavenna, Province of Sondrio

Presidium supported by: Province of Sondrio, Municipality of Chiavenna, Valchiavenna Tourism

Consortium

For information on excursions or tours for this Presidia  info@bluerental.it

 

Valtellina Buckwheat

 

At one time furmentun (buckwheat flour) was a staple food for the rural people of Valtellina. Valtellina

buckwheat is late-ripening, sown in mid-July and harvested in October. A hardy plant, resistant to cold

temperatures and high altitudes, until the 1970s it was the most traditional crop in the valley but more

recently it has almost disappeared. The Presidium is reintroducing Valtellina buckwheat cultivation and at

the same time restoring the traditional stone terraces which have defined these mountainous landscapes

for centuries.

Production area: Valtellina, Province of Sondrio

Presidium supported by: Municipality of Teglio, SlowCooking Association

For information on excursions or tours for this Presidia  info@bluerental.it

 

Valtorta Agrì

 

Produced using whole raw cow’s milk from a group of farmers in the Brembana Valley, this cylindrical

small uncooked cheese requires special manual skill on the part of the cheesemaker. After brief acid

coagulation of the raw milk, a little rennet is added, the mass wrapped in cloth and allowed to drain.

After a day the curd is mixed with a little salt, rolled and flattened on a board to make three centimeter

diameter cylindrical cheeses which are left to dry for a few days. Agrì is eaten within 15 days. In the past

the women of the Brembana valley would make the initial mass and take it down in panniers to the

nearby Valsassina where it was made into cheeses. Now there is only one producer, the Cooperative of

Valtorta, comprising a dozen local farmers who process the milk of members belonging to the small

village dairy.

Production Area: municipality of Valtorta (province of Bergamo)

Presidium supported by: Mountain Community of Brembana Valley, Bergamo Chamber of

Commerce,Agricultural Department of the Province of Bergamo.

For information on excursions or tours for this Presidia  info@bluerental.it

 

 

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