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
Social cooperative for milk and cheese making, Chiuro Dairy has been founded in 1957 in the heart of Valtellina countryside, in Sondrio province,
in
the North-West of Italy.
Nowadays the cooperative is constituted by 80 members, local cows' breeders whose farms are spread along 30 kmq, moving from Chiuro factory
site and its surroundings, so the milk doesn't have to travel and can be transformed very fresh.
The members raise their cows with hey coming from their Valtellina meadows and with the grass from the pastures where the animals can graze
freely in alpage.
Traditional breeding, to respect the health of the cows and the quality of milk, meets the best new technologies in production: a perfect marriage to
get high quality products.
Yogurt is produced with milk and confettura extra, both produced in Valtellina: the milk comes only from the members of the Dairy, whereas
confetture are produced by the local social cooperative Il Sentiero in Morbegno, with fruits produced in their orchards in Valtellina.
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