Valtellina Casera PDO

Origin and tradition
The Valtellina Casera PDO is one of the iconic cheeses of Valtellina, produced for centuries in the Alpine valleys of the province of Sondrio. The protected designation of origin safeguards its production, which must take place exclusively with local cow’s milk, from cattle fed primarily on forage from the area. It is a cheese deeply tied to Valtellina’s cheesemaking culture and is often used in traditional dishes such as pizzoccheri and sciatt.

Raw material and production technique
The milk used is partially skimmed, obtained through natural creaming. Processing follows traditional methods:

• the milk is heated and rennet is added
• the curd is finely broken up
• it is then shaped in molds
• salting takes place dry or in brine
• the minimum aging period is 70 days, but it can be extended to several months

The technique used makes it possible to obtain an elastic paste and an aromatic profile that develops over time.

Physical characteristics

• Shape: regular cylindrical
• Diameter: 30–45 cm
• Heel: 8–10 cm
• Weight: 7–12 kg
• Rind: compact, straw yellow, darker with aging
• Paste: elastic, medium consistency, with fine, sparse holes
• Color: from white to straw yellow

Sensory profile

• Young: sweet, milky, delicate flavor, with aromas of fresh butter and hay
• Medium aging: fuller flavor, notes of dried fruit, dried herbs, slight savoriness
• Long aging: drier, more compact structure, intense, complex aromas, with hints of hazelnut, cellar, and mature hay

Use in cooking
Valtellina Casera PDO is extremely versatile:

• a key ingredient in Valtellina pizzoccheri
• perfect for sciatt, polenta taragna, gnocchi, and risottos
• excellent as a table cheese, both young and aged
• ideal with mountain honey, red fruit preserves, Valtellina white wines, and light reds

Why choose it
An authentic PDO cheese, rich in history, terroir, and Alpine tradition. Sweet, balanced, aromatic, and able to develop magnificently with aging.