Collection: Biancoinsolito
Milk, rennet, salt. Made beautiful. Biancoinsolito is the project of Ludovico Valsecchi, a fourth-generation cheesemaker from Lombardy who decided that small mountain cheeses deserve to be unwrapped like a fine perfume. He finds them in the valleys of Brescia and Bergamo, from tiny dairies and summer pastures, gives each one a number in his Cheese Archive, and cuts and packs them by hand. The CheesePalette puts six of them on one board, sealed fresh: a complete tasting, ready in thirty seconds.
Lombardy
Biancoinsolito means unusual white, and the name is a fair warning. The brand starts from a simple observation: the best small cheeses of the Alps often reach the table looking like everything else. Its founder, Ludovico Valsecchi, comes from four generations of cheesemakers, and his answer is a brand of cheesemakers who love design, and designers who love cheese.
The cheeses come from the valleys of Brescia and Bergamo and from a few chosen places across the Alps: small dairies, family farms and summer pastures between 3,300 and 6,600 feet (1,000 and 2,000 m), where production is too small for the big distributors. A handful are made by the Valsecchi family itself, and every one is chosen, aged, cut and packed by hand. Each cheese gets a number in the Cheese Archive, from 01, a soft and creamy caciotta, to 60+, a Parmigiano Reggiano aged five years, with its milk, its place and its intensity printed on the label.
The idea that made them known is the CheesePalette: six different cheeses on one board, 1 oz (30 g) each, 6.3 oz (180 g) in all, sealed in a second-skin film that keeps every piece as fresh as the day it was cut. It goes from fridge to table in thirty seconds, with nothing to slice and nothing to waste. Alta Quota gathers mountain cheeses made above 3,300 feet (1,000 m). Fatti a Mano brings together cow, goat, sheep and buffalo milk, blue included.
Next to the boards come single cheeses in 7 oz (200 g) portions: a sweet hand-stretched provolino, a Franciacorta stravecchio made with yogurt in the milk, a raw-milk summer cheese from Val Camonica, a hard goat's cheese from Valsassina, a Bavarian alpine cheese coated in dried flowers, and Parmigiano Reggiano at 20, 30 and 60 months. In Brescia their concept store, opened in 2025 on Via X Giornate, looks more like a gallery than a cheese shop.
For Terra Sacra, Biancoinsolito is the easiest way to taste the Italian Alps in one sitting: six small producers, one board, no knife required.