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Valtellina Casera is a semi-hard, PDO-certified Italian cheese from the Lombardy region, specifically the Valtellina valley. Made from partially skimmed cow's milk, it is aged for at least 70 days, developing a mild, slightly sweet and nutty flavor. It is often used in cooking, particularly in traditional dishes like pizzoccheri and sciatt.
Key Facts About Valtellina Casera Cheese
Country of Origin | Italy |
Specific Origin | Province of Sondrio |
Certification | 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 |