Valtellina Casera DOP
¥ 1,680 ¥ 1,814 incl. tax
One of the Valtellinese DOP cheeses; lighter taste compared to Bitto DOPA hard cheese born in the mountain pastures of the Valtellina Valley in Sondrio, from which its name comes from. A high-quality, tasty cheese made from only cow's milk grazing in a vast field known as a land that produces more milk than wine. Valtellina Casera and Bitto are the two Valtellinese cheeses recognized as DOP. Theese two might be similar, but they have distinctive characteristecs: the former has lighter taste compared to Bitto as it's made with partially skimmed milk, and while Valtellina is produced throughtout the year, Bitto is produced exclusively between June and September. The color changes from white to wheat depending on the aging period and manufacturing time. It has thin and hard rind with a moderately elastic texture. You can enjoy the aroma of dried fruits that you can feel in the mellowness. It is used for "pizzoccheri" and "sciatt" using buckwheat flour in the local cuisine of Valtellina, but it can also be sliced and used as a companion to wine.
Average nutritional values per 100 g
Guaranteed minimum of days until expiration after shipping: 30 Days
There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.
Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. Semi-hard cheeses aging varies between one to six months, a process giving them a slightly hard and mild flavor. As these types of cheese melt easily when heated, they are very well suited for everyday use such as a panini ingredient or grated cheese in cooking.
Lombardy, with its many mountainous areas, produces relatively small size wash-rind cheeses that are suitable for cool climates. One of the area’s most renowned products is Taleggio, a cheese born in the Taleggio Valley around the 10th century. Moreover there is Gorgonzola, loved all over the world, as well as Stracchino, a cheese which name comes from the milk of "tired (Stracco)" cows as they descend from the mountains before winter.
¥ 900 incl. tax