The Valtellina Casera becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lombardy.
The Valtellina Casera PDO is obtained from the milk produced on farms in the province of Sondrio which is processed in dairies located throughout the area. Maturing takes place in the traditional ‘huts’ or adequate facilities. The origins date back to 1500 when more farmers joined their milk to make a collective work in the dairy manufacturing and social, implementing a form of saving and sharing moments of life. Is produced for the entire year with semi-skimmed cow’s milk. The feeding of the cows from which the milk is mainly composed of wild plants and herbs, possibly hay production area. The cooking of the curd occurs at a temperature between 40 ° and 45 ° C. The seasoning is continued for at least 70 days. The Valtellina Casera PDO has a cylindrical shape, smooth, flat surfaces with a diameter between 30 and 45 cm and height of 8-10 cm; the weight varies from 7 to 12 kg. The crust is thin but consistent; pasta, in color from white to pale yellow, is soft and has un’occhiatura end and widespread. With it matures the structure of the dough becomes more consistent and more intense color.
The taste of the Valtellina Casera young PDO is sweet and tastes like milk and is combined with buckwheat to give life to the traditional dishes of Valtellina pizzoccheri and sciatt. With the continued maturation becomes more intense and aromatic and reminds the aromas of dried fruit and the fragrance of hay fodder.


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