Description

Named also Valtellina Casera this cheese is obtained from cow’s whole milk coming from cowsheds of the mountain territory in the province of Sondrio and from some small neighboring countries.

Italcaseus chose a dairy processing milk coming from Valtellina and Valchiavenna only, following ancient formula and tradition.

The product is very light and palatable, with sweet taste for the cheese matured two or three months. Later on it will leave the fragrance of hay, more intense, and a compact paste.