Valtellina Casera

Valtellina Casera

Valtellina Casera cheese

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

• Cheese
• Italian cuisine
• Protected Designation of Origin

References

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