Sondrio's province and surrounding areas – Salumeria Volpetti https://www.volpetti.com/en/ Storica Salumeria di Testaccio Sat, 04 Oct 2025 12:47:32 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.21 https://www.volpetti.com/wp-content/uploads/2018/02/favicon.png Sondrio's province and surrounding areas – Salumeria Volpetti https://www.volpetti.com/en/ 32 32 Bitto Storico Cheese PDO – 2018 https://www.volpetti.com/en/prodotto/bitto-storico-cheese-pdo-2018/ Fri, 23 Feb 2018 16:27:37 +0000 https://www.volpetti.com/prodotto/bitto-dop-2-anni/ The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow's milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat's milk can be added but must always constitute less than 10%.

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]]> Bitto Cheese PDO – 2016 https://www.volpetti.com/en/prodotto/bitto-cheese-pdo-2016/ Fri, 23 Feb 2018 16:27:37 +0000 https://www.volpetti.com/prodotto/bitto-dop-5-anni/ The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow's milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat's milk can be added but must always constitute less than 10%.

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]]> Bitto Storico Cheese PDO – 2015 https://www.volpetti.com/en/prodotto/bitto-storico-cheese-pdo-2015/ Fri, 23 Feb 2018 16:27:36 +0000 https://www.volpetti.com/prodotto/bitto-dop-10-anni/ The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow's milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat's milk can be added but must always constitute less than 10%.

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