Montasio vs Valtellina Casera
Montasio
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Friuli
- Status
- PDO
Montasio is a pressed cow's milk cheese from Friuli, in northeastern Italy, and the name is protected. Young wheels are supple and mild, while older wheels turn firmer, drier, and better for grating. The paste is pale to straw colored, with a natural rind and sometimes a few small eyes. It belongs with the northern Italian cheeses that move from the table to the grater as they age. Friuli is the heart of that identity.
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.