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]
| Valtellina Casera | |
|---|---|
 | |
| Country of origin | Italy |
| Region | Province of Sondrio, Lombardy |
| Source of milk | Cows' milk |
| Certification | European Union: protected designation of origin (PDO) 1996 (Reg. CE n.1263/96)[1] |
| Named after | Valtellina, Q3661688[*] |
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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 edit
References edit
- ^ a b EUR-Lex - 31996R1263 - EN
- ^ a b Valtellina Casera Archived 2013-12-13 at the Wayback Machine, Consorzio Tutela Formaggi Valtellina Casera e Bitto.
- ^ Shemaria, Liz. "Pizzoccheri: Italy's debated buckwheat pasta recipe". www.bbc.com. Retrieved 2022-09-08.
- ^ Consorzio Tutela Formaggi Valtellina Casera e Bitto, homepage.
External links edit
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