Valtellina Casera DOP
This cheese belongs to the large family of Venetian dairy cheeses. It is well-suited to aging, which can last well over a year, and is at its best after 24 months in the cellar.
In our cellars we mature this cheese until it reaches the optimal maturation period of two years, allowing the cheese to acquire the ideal consistency and aromas for tasting.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
straw-yellow paste, with very fine holes, soft and elastic
Taste
intense, spicy, dry, with notes of stable
Pairings
Red wines. Blueberry jam. Rye bread, pizzoccheri, and sciatt (stuffed buckwheat fritters) from Valtellina.
Technical specifications
| Milk | cow's milk, raw, semi-skimmed milk |
|---|---|
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | Dry salting and brine |
| Seasoning | minimum 70 days |
| Production | annual |
| Fat | 45% Mgss |
| Weight | 7-12 kg |
| Diameter | diameter 30-45 cm, h. 8-10 |
| Producers | cheesemakers from Valtellina |
| Whole Cheese Code | 340F126 – 340F128 (reserve) |
| Cutted Cheese Code | 340F127 – 340F129 (reserve) |
