Valtellina Casera

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.

History

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.

Production

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.

Characteristics

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.

Uses

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.

See Also

• Italian Cheese
• PDO Products
• Italian Cuisine

References

• Formaggio.it: Valtellina Casera
• PDO.it: Valtellina Casera