Valtellina Casera DOP (cow's milk)

The history of Valtellina Casera is strongly associated to the expansion of the social diary farms in the province of the northern town of Sondrio. The first diary farms documented date back to 1500 and document the ancient origins of this cheese. In the following centuries the diary farms were expanded to all the counties, and became a point of reference and a school of associative living for all its members. With regards the name 'Casera' from the Latin CASEUS, this indicates the typical cellar in Valtellina where traditional cheese is kept in maturation.
Consumption
The Valtellina Casera is a delicious delicate ingredient to add to salads and to many other dishes. It can also be eater on its own, especially after an early maturation, maybe accompanied by red wine. In the kitchen it is an essential element for many tasty traditional recipes of the Lombardy area, such as Pizzoccheri, Sciatt e Taroz.
Type
Semi hard cheese from cow milk
Description
The Valtellina Casera is cylindrical in shape and is a low-fat cheese made from semi cooked dough. Its external aspect is composed of a compact crust of a yellowish colour, which becomes more intense with maturation. The dough is characterised by its compact structure, with the presence of fine and diffused openness; when cut the colour can vary from white to yellow, according to the maturation phase. The weight of the forms varies from 7 to 12 kg
Characteristics
The taste is sweet with a touch of dried fruit, and is very delicate, becoming more intense as the maturation period proceeds
Area of production
The production area of Valtellina Casera Pdo includes the whole territory of the Sondrio province


Manufacturer: Consorzio CTCB

: Valtellina Casera D.O.P.

Valtellina: The Casera cheese
Italia Slow Tour in Valtellina: we visit a Cooperative Dairy in Delebio, producing the local cheese Casera, a PDO product that represents the historical gastronomic tradition of the Valtellina. The cheese is made from the milk taken from the cows when they return to the barn, let’s see all the stages of its production till the cheese get mature.
Articolo - 31/05/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

"Casera DOP and Bitto" the excellence of Valtellina's Cheeses
The Valtellina Casera DOP is made up of partially skimmed cow's milk coming from 2 or more milkings. Together with the Bitto DOP it is among the most known and appreciated cheeses in Lombardy. It has cylindric shape and it weights from 7 to 12 kg, its crust is straw yellow coloured, its paste has compact structure and presents thin and spread holes. Depending from the aging the colour of the paste varies from white to yellow. The Valtellina Casera DOP is a sweet taste cheese endowed with the characteristic taste of milk and a shade of dried fruit that becomes more intense with the aging; it is great as a main food or grated as well if it is well aged. It is a fundamental ingredient for the traditional Valtellina's Pizzoccheri, the Cornmeal Mush with cheeses and for the Sciatt eil Taroz.
Articolo - 28/10/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Polenta with cheese
A recipe from our customer Delia! Ingredients for 4 people: - 250 g instant polenta "Principato di Lucedio" - 1.5 liters of water - Salt from Trapani "Oro di Sicilia" - 200 g Valtellina Casera DOP - 200 g Asiago Fresco DOP - 100 g butter - 50 g grated Asiago DOP Stagionato - sage
Ricetta - 05/02/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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