Valtellina Casera

Italian cheese from the Valtellina valley

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, delicate flavor and smooth texture. Valtellina Casera has been granted Protected Designation of Origin (PDO) status, ensuring that it is produced according to traditional methods in its region of origin.

Production

Valtellina Casera cheese

Valtellina Casera is produced using partially skimmed cow's milk, which is collected from local farms in the Valtellina valley. The milk is heated and rennet is added to initiate the curdling process. Once the curds have formed, they are cut into small pieces and gently heated to release whey. The curds are then pressed into molds to form wheels of cheese.

After pressing, the cheese is salted and left to mature in aging rooms for a period ranging from 70 days to over a year, depending on the desired flavor profile. During the aging process, the cheese develops its characteristic flavor and texture.

Characteristics

Valtellina Casera has a pale yellow color and a firm, yet creamy texture. The flavor is mild and nutty, with a hint of sweetness. As the cheese ages, it develops a more pronounced flavor and a slightly crumbly texture. The rind is natural and may vary in color from light to dark brown, depending on the age of the cheese.

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, paired with wine, or used in fondue and gratin dishes.

Related pages

• Cheese
• Italian cuisine
• Protected Designation of Origin
• Lombardy