Dairy
Valtellina Casera
Also called Casera
A semi-hard cow's-milk cheese from the Valtellina in the Lombard Alps, made from part-skimmed milk and aged at least 70 days. It melts into long strings without turning greasy.
Origin
The Valtellina, Lombardy.
Flavour
Mild, sweet and milky, growing nuttier and fuller with age.
How to use it
Slice it thinly and layer it with hot pizzoccheri so it melts into the butter, or eat it on its own with rye bread.
Storage
Wrap in paper and refrigerate. Bring to room temperature before eating on its own.
