Valtellina Casera (Lombard: Casera de la Valtolina) is a cheese made from semi-skimmed cows' milk in the northern Italian province of Sondrio.[2] Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt (toad(s) in Lombard language).[2][3]

It has had protected designation of origin (PDO) status under European Union law since 1996; its production is managed by the Consorzio Tutela Formaggi Valtellina Casera e Bitto and certification is regulated by CSQA of Thiene.[1][4]

See also

References

  1. ^ a b EUR-Lex - 31996R1263 - EN
  2. ^ a b Valtellina Casera Archived 2013-12-13 at the Wayback Machine, Consorzio Tutela Formaggi Valtellina Casera e Bitto.
  3. ^ Shemaria, Liz. "Pizzoccheri: Italy's debated buckwheat pasta recipe". www.bbc.com. Retrieved 2022-09-08.
  4. ^ Consorzio Tutela Formaggi Valtellina Casera e Bitto, homepage.
Allikas: https://en.wikipedia.org/wiki/Valtellina_Casera
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