Valtellina casera

Valtellina Casera is a cheese originating from the Valtellina, a valley in the Lombardy region of northern Italy. It is a semi-fat cheese made from partially skimmed cow's milk. The cheese is produced in a specific geographical area, and it has been granted Protected Designation of Origin (PDO) status by the European Union.

History

The production 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 partially skimmed milk left over from the production of butter.

Production

Valtellina Casera is made from partially skimmed cow's milk, which is heated and combined with rennet to form curds. The curds are then cut, cooked, and placed in molds to shape the cheese. The cheese is then aged for a minimum of 70 days, during which it develops its characteristic flavor and texture.

Characteristics

Valtellina Casera has a thin, smooth rind that is straw-yellow in color. The cheese itself is pale yellow and has a few small holes. It has a sweet, delicate flavor that becomes more pronounced with age. The texture is semi-hard and slightly elastic.

Uses

Valtellina Casera is often used in the preparation of traditional dishes from the Valtellina region, such as pizzoccheri, a type of pasta, and sciatt, a type of fritter. It can also be enjoyed on its own, paired with fruits, nuts, and a glass of wine.

See also

• List of Italian cheeses
• List of cheeses