Valtellina Casera Explained

Valtellina Casera (lmo|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]}

External links

• Consorzio Tutela Formaggi Valtellina Casera e Bitto

Notes and References

1. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31996R1263:EN:NOT EUR-Lex - 31996R1263 - EN
2. http://www.ctcb.it/valtellinacasera.html Valtellina Casera
3. Web site: Shemaria . Liz . Pizzoccheri: Italy's debated buckwheat pasta recipe . 2022-09-08 . www.bbc.com . en.
4. http://www.ctcb.it/ Consorzio Tutela Formaggi Valtellina Casera e Bitto