The product
Valtellina Casera DOP stagionato
Cheese produced in Valtellina in Lombardy and aged over 6 months
Code:
31143
Country of origin:
Italy - Lombardy
Type of Milk:
Cow's milk
Weight:
7 kg circa
Minimum order:
1/4
| Description | Valtellina cheese with partially skimmed cow's milk |
|---|---|
| Appearance | The crust is smooth and golden, thin and compact. The semi-cooked, pressed and elastic paste is characterized by a compact structure with a tendency of fine and diffused eye. The color varies from white to straw yellow, depending on the seasoning |
| Taste | Sweet, aromatic, with aftertaste of mushrooms and dried fruit, becomes more intense with aging |
| Curiosity | The origins date back to 1500 when more breeders united their milk to carry out collective processing in dairies and social events, implementing a form of saving and sharing of moments of life |
| Suggestions | The Valtellina Casera is one of the main ingredients of some typical Valtelline dishes, such as pizzoccheri or sciàt |
| Ingredients | Cow's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 7 kg circa |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Store at temperatures between +4 and +8 °C |
| Storage Conditions (packaged products) | Store at temperatures between +4 and +8 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1809 kJ / 436 kcal Fat: 35 g of which saturates: 25 g Carbohydrate: 0,9 g of which sugars: 0 g Protein: 29 g Salt: 1,8 g Typical value per 100 g |
The producer
Latteria di Chiuro - Chiuro (SO) - Lombardy
Why we chose them
The Latteria Sociale di Chiuro was founded in 1957 in the heart of Valtellina, born from the desire of a group of small farmers to join forces to create a
business and embark on a path of innovation. Today, it is a cooperative society made up of around thirty members, all from Valtellina: a choice that
aims at helping to maintain a real and virtuous economy in mountain villages and promote social balance. This concept was developed in the first
sustainability report drawn up by the dairy in 2024. The farms, all small in size, are located within a few kilometres from the dairy and mainly rear
Brown Swiss cows. Each barn is also certified for animal welfare and undergoes periodic checks to verify certain welfare indicators such as nutrition,
proper medication management, comfortable environmental conditions and hygiene. The local milk, collected daily, is processed for the production
of yoghurt and cheese within a few hours of milking, in a modern and efficient dairy: a short, transparent and controlled supply chain. The extra jams
used to enrich the yoghurts are also locally sourced, produced by the social cooperative "Il Sentiero" in Morbegno (SO).
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