Valtellina Casera
Valtellina Casera is a cow’s milk cheese made with partly skimmed milk and matured for at least seventy days.
- Milk
- Partly skimmed cow’s milk
- Protection
- DOP
- Maturation
- At least 70 days
Partly skimmed milk, cooked curd and gradual pressing
Valtellina Casera uses cow’s milk from two or more milkings, partly skimmed before coagulation. The natural cheesemaking microflora develops in the milk, which is set with calf rennet. The curd is heated and broken into pieces the size of maize grains.
After extraction, the curd goes into traditional molds and is lightly pressed, with the pressure increased gradually over about 8–12 hours. Dry salting or brining comes next, followed by at least 70 days of maturation.
Where Valtellina Casera is made
The milk production area covers the whole of Sondrio province, Lombardy.
Lombardy
Choosing Valtellina Casera
Use the full protected name, Valtellina Casera DOP, when choosing this cheese. It matures for at least 70 days.
Questions worth asking
Which milk is used?
It is made with partly skimmed cow’s milk.
Where is the protected area?
The milk production area covers the whole of Sondrio province, Lombardy.
How long does it mature?
It matures for at least 70 days.
