Valtellina Casera: Difference between revisions

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Valtellina Casera

Valtellina Casera is a traditional Italian cheese originating from the Valtellina valley in the Lombardy region of northern Italy. It is a semi-hard cheese made from cow's milk and is known for its mild and delicate flavor. Valtellina Casera has been granted Protected Designation of Origin (PDO) status, ensuring that it is produced according to specific standards and within a designated geographical area.

History

The production of Valtellina Casera dates back to the 16th century, when it was first made by local farmers in the Valtellina valley. The cheese was traditionally produced during the winter months when the cows were brought down from the alpine pastures. Over the centuries, Valtellina Casera has become an integral part of the local cuisine and culture.

Production

Valtellina Casera is made from partially skimmed cow's milk, which is heated and then coagulated using rennet. The curds are cut, stirred, and then pressed into molds. The cheese is aged for a minimum of 70 days, during which it develops its characteristic flavor and texture. The aging process can be extended to enhance the cheese's taste, resulting in a more intense flavor.

Characteristics

Valtellina Casera has a pale yellow color and a firm, yet elastic texture. The cheese has a mild, nutty flavor with a hint of sweetness. As it ages, the flavor becomes more pronounced and complex. The rind is natural and thin, with a light brown color.

Culinary Uses

Valtellina Casera is a versatile cheese that can be used in a variety of dishes. It is commonly used in traditional Valtellina recipes such as pizzoccheri, a type of pasta made with buckwheat flour, and sciatt, small fried cheese balls. The cheese can also be enjoyed on its own or as part of a cheese platter.

Related Pages

References

"Valtellina Casera." Consorzio Tutela Valtellina Casera e Bitto. Accessed October 2023. [1]
"Valtellina Casera." Slow Food Foundation for Biodiversity. Accessed October 2023. [2]

@@ Line 1: / Line 1: @@
 == Valtellina Casera ==
-Valtellina Casera is a semi-fat cheese that originates from the [[Valtellina]], a valley in the Lombardy region of northern Italy. It is a [[PDO]] (Protected Designation of Origin) product, which means that it is protected by specific production and quality regulations.
+[[File:Valtellina_Casera_DOP.jpg|thumb|Valtellina Casera cheese]]
-=== History ===
+'''Valtellina Casera''' is a traditional [[Italian cheese]] originating from the [[Valtellina]] valley in the [[Lombardy]] region of northern [[Italy]]. It is a semi-hard cheese made from [[cow's milk]] and is known for its mild and delicate flavor. Valtellina Casera has been granted [[Protected Designation of Origin]] (PDO) status, ensuring that it is produced according to specific standards and within a designated geographical area.
-The history of Valtellina Casera dates back to the 16th century. It was traditionally made by farmers in the Valtellina valley during the winter months, using the milk from their own cows. The cheese was then aged in cellars, which gave it its distinctive flavor.
+== History ==
-=== Production ===
+The production of Valtellina Casera dates back to the 16th century, when it was first made by local farmers in the Valtellina valley. The cheese was traditionally produced during the winter months when the cows were brought down from the alpine pastures. Over the centuries, Valtellina Casera has become an integral part of the local cuisine and culture.
-Valtellina Casera is made from partially skimmed cow's milk. The milk is heated and then curdled using rennet. The curd is cut into small pieces, heated again, and then pressed into molds. The cheese is then aged for at least 70 days.
+== Production ==
-=== Characteristics ===
+Valtellina Casera is made from partially skimmed cow's milk, which is heated and then coagulated using [[rennet]]. The curds are cut, stirred, and then pressed into molds. The cheese is aged for a minimum of 70 days, during which it develops its characteristic flavor and texture. The aging process can be extended to enhance the cheese's taste, resulting in a more intense flavor.
-Valtellina Casera has a thin, yellowish rind and a pale yellow interior. It has a sweet, delicate flavor and a slightly fruity aroma. The texture is semi-hard and slightly crumbly.
+== Characteristics ==
-=== Uses ===
+Valtellina Casera has a pale yellow color and a firm, yet elastic texture. The cheese has a mild, nutty flavor with a hint of sweetness. As it ages, the flavor becomes more pronounced and complex. The rind is natural and thin, with a light brown color.
-Valtellina Casera is often used in traditional Italian dishes such as [[pizzoccheri]], a type of pasta made with buckwheat flour. It can also be served on its own, with fruit and bread, or used in salads and sandwiches.
+== Culinary Uses ==
-=== See Also ===
+Valtellina Casera is a versatile cheese that can be used in a variety of dishes. It is commonly used in traditional Valtellina recipes such as [[pizzoccheri]], a type of pasta made with buckwheat flour, and [[sciatt]], small fried cheese balls. The cheese can also be enjoyed on its own or as part of a cheese platter.
-* [[Italian Cheese]]
+== Related Pages ==
-* [[PDO Products]]
-* [[Italian Cuisine]]
-=== References ===
+* [[Cheese]]
+* [[Italian cuisine]]
+* [[Protected Designation of Origin]]
-* [http://www.formaggio.it/valtellina-casera/ Formaggio.it: Valtellina Casera]
+== References ==
-* [http://www.pdo.it/ PDO.it: Valtellina Casera]
-[[Category:Cheese]]
+* "Valtellina Casera." Consorzio Tutela Valtellina Casera e Bitto. Accessed October 2023. [http://www.ctcb.it/]
-[[Category:Italian Cuisine]]
+* "Valtellina Casera." Slow Food Foundation for Biodiversity. Accessed October 2023. [https://www.fondazioneslowfood.com/en/]
-[[Category:PDO Products]]
+[[Category:Italian cheeses]]
+[[Category:Cow's-milk cheeses]]
+[[Category:Cheeses with designation of origin protection]]