Fontina vs Valtellina Casera
Fontina
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Washed rind
- Country
- Italy
- Place
- Aosta Valley
- Status
- PDO
Fontina Val d'Aosta is a cow's-milk cheese from the Aosta Valley, and a protected cheese. The rind is washed. The paste is elastic and smells of the cellar.
Valtellina Casera
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Valtellina, Lombardy
- Status
- PDO
Valtellina Casera is a semi-hard cow's milk cheese from the Valtellina, in Italy, and the name is protected. Makers use partly skimmed milk, cook the curd, and press it into a wheel with a firm straw-colored rind. The paste is elastic, white to pale straw, and usually dotted with small eyes. Young wheels are sweet and mild. Older wheels turn more aromatic and can be grated.