Back in the day, Valtunt cheese used to be handmade in the houses of many farmers and breeders who once lived in the Valsassina Valley. It is a cheese rooted in tradition, which was perhaps born out of a mistake or rather a stroke of genius; we have selected a manufacturer who still makes this cheese the old traditional way.

This cheese is made from raw milk of the Italian brown cow breed. It is made with a double stracchino paste (the name already gave us a hint); one curd is processed in the evening and the other one the following morning, so that they have two different degrees of acidity. When the two curds meet, along with their acidities, they create the optimal conditions for the development of noble moulds.

Cheese wheels are only pierced by hand to let the air inside; this allows the spontaneous development of mould veins, which typically occurs in the Valtunt cheese.  It ages on average three months and the washed rind is edible.

Because of its rich flavour and unique hay scent, we like to eat it by itself.