Valtellina Casera DOP

This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months and made exclusively on the alpine pastures.  Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995.  It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina recipes.

Organoleptic characteristics

Aspect and texture
soft, elastic, yellow paste with pinholes
Taste
intense, piquant and dry with traces of stable
Serving suggestions
Red wines. Blueberry jam. Rye bread. Valtellina ‘pizzoccheri’ and ‘sciatt’ (filled buckwheat pancakes)

Technical characteristics

Milk
skimmed, raw, cow’s milk
Production method
artisan
Paste
cooked, pressed
Salting
dry and in brine
Ripening
at least 70 days
Production period
annual
Fats
45 % F-Dm
Weight
7-12 kg
Dimensions
30-45 cm diameter, h. 8-10 cm
Producers
Valtellina dairies
Codice forma
n.d.
Codice tagliato
n.d.

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