The history of Valtellina Casera is closely related to the spread of local shift-work dairies in the province of Sondrio. The first-mentioned dairies date back to 1500 and attest to the ancient origins of this cheese. In the following centuries, dairies began to appear in all the towns and villages of the province and became meeting places and centres of community life. 
       Valtellina Casera is made from semi-skimmed cow's milk. It is a cylindrical, semi-cooked and semi-fat cheese made exclusively from the milk of traditional breeds of cow. The rind of the cheese is compact and pale yellow; darker yellow if the cheese has been aged. The rind encases a close-textured firm cheese riddled with a profusion of small eyes. The colour of the paste ranges from white to pale yellow, depending on the length of maturation. The flavour is sweet and distinctive with just a hint of dried fruit. The delicate flavour becomes stronger as the cheese is aged. A block of Valtellina Casera will weigh anything from 7 to 12 kilos. 
       The cheese is used in many traditional recipes such as Pizzoccheri, Scia, Taroz and others. It may also be used as a tasty and delicate addition to a summer salad and many other dishes. It is excellent when eaten alone, especially if it has been slightly aged and is accompanied by a glass of Valtellina DOC red wine.

       The milk for the production of this cheese may be from any area within the province of Sondrio.

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