Valtellina Casera 
Valtellina Casera is a cheese made from semi-skimmed cow's milk in the province of Sondrio, northern Italy. It goes back to the sixteenth century, carries PDO status, and turns up in Valtellina buckwheat cooking such as pizzoccheri and sciatt.
Yozh, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Italy |
| Specific Origin | Province of Sondrio |
| Protection | PDO (1996) |
| Milk Type | Cow’s milk |
| Milk Treatment | Partially skimmed |
| Rind | Hard and thin |
| Texture | Semihard |
| Flavor | Milk to hay and nutty |
| Colors | Ivory to pale yellow |
| Forms | Large, round, 14–18 inches wide, 4 inches high, 15–26 pounds weight |
| Age | At least 70 days |
| Rennet Type | Calf rennet |
| Also Known As | Casera de la Valtolina (Lombard) |
What is Valtellina Casera Cheese?
Valtellina Casera comes from the province of Sondrio in northern Italy. In Lombard it is called Casera de la Valtolina. Its origins go back to the sixteenth century.
The cheese is made from semi-skimmed cows' milk. Since 1996 it has held protected designation of origin status under European Union law. The Consorzio Tutela Formaggi Valtellina Casera e Bitto manages production, and CSQA of Thiene handles certification.
It is used heavily in the cooking of the Valtellina valley, above all in buckwheat flour dishes. Pizzoccheri and sciatt, whose name means toads in Lombard, both rely on it.
How Does Valtellina Casera Cheese Compare?
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