Valtellina Casera DOP
Valtellina Casera
The semi-fat valley cheese of the Valtellina, made from traditional-breed cow's milk and matured in the casere, the ageing rooms it is named for. It is the cheese that melts into pizzoccheri and sciatt.
Designation
- Certification
- DOP
- Category
- Cheeses
- Registered
- 1996 (Reg. CE n. 1263 del 01.07.96)
Where it is made
The whole province of Sondrio.
How it is made
The cows must be fed predominantly on spontaneous mountain herbage and meadow grass, a feeding rule written into the standard rather than left to practice.