The "Valsasnat '' is the original Stracchino from Valsassina, made with freshly milked mountain milk. This is an exclusive and limited production, crafted from raw milk sourced from the Valsassina mountains, obtained from brown Alpine cows that graze on local pastures' grass and hay. The milk is immediately transformed at milking temperature, known as "hot milking." Valsasnat reaches its full maturity after approximately 2 months, during which it undergoes frequent manual operations of turning, cleaning, and sponge-washing with water and salt. Valsasnat is best enjoyed on its own, accompanied by fresh or crispy bread. For a more sophisticated tasting experience, serve it with honey, nuts, or dried fruits to create a delightful flavor contrast.