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Valtellina Casera DOP
Valtellina Casera PDO is a hard, semi-fat cheese produced with partially skimmed milk in the mountain pastures of the Valtellina Valley in Valtellina. Perfume and taste are medium intense but increase significantly with seasoning.
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Valtellina Casera DOP è un formaggio di latte vaccino prodotto negli alpeggi della Valtellina, più precisamente in tutta la provincia di Sondrio. Il Valtellina Casera DOP viene prodotto tutto l'anno ed è, insieme al Bitto, uno dei formaggi lombardi più famosi e ingrediente importante del piatto Pizzoccheri alla Valtellinese. Il Valtellina Casera DOP ha origini antiche, si pensa che le prime forme furono prodotte nelle latterie sociali nel '700 ma il nome Valtellina Casera DOP è relativamente recente. Il Valtellina Casera DOP stagiona per almeno 70 giorni prima di essere marchiato a fuoco e immesso sul mercato.
| Size | 250 g 500 g 1 kg 10Kg |
|---|---|
| Storage | Store in the refrigerator, cover with a transparent film. |
| Location | Prodotto in Italia |
| Milk | Vaccino |
| Aging | medium-aged |
| How it's made | The milk of two or more milking, partially skimmed by surfacing, is coagulated with veal rennet. The curd, rennet, undergoes a break at the size of a grain of corn and then, under stirring, is semi-cooked at 40-45 °. After extraction, the pasta is placed in wooden or plastic bundles. The forms are pressed for 8-12 hours. Dry salting or in brine. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
Valtellina Casera PDO is a fundamental ingredient for the famous dish of Pizoccheri alla Valtellinese, it is a table cheese that can also become very important with the progress of aging.
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