The Valtellina Casera PDO Bio, with its delicate taste and notes of dried fruit, boasts a centuries-old cheese-making tradition. With butter, buckwheat and savoy cabbage, it is a fundamental ingredient of Valtellina’s trademark dish: pizzoccheri. A real feast of mountain flavours. The Valtellina Casera PDO was once produced during the winter, when the cattle rested in the sheds after being back from the pastures. It is now produced all year long. Its name originates from “casera”, the cellar where cheeses are aged.