The process begins with milking the cows, usually early in the morning. The fresh milk is collected and filtered to remove any impurities.
The milk is poured into large vats (traditionally made of copper) and heated to a temperature between 34°C and 38°C — the ideal range to initiate coagulation.
Natural rennet is added, a substance that promotes milk coagulation. After about 30–40 minutes, the milk forms a compact mass known as curd.
The curd is broken using a spino (a tool similar to a metal whisk) until it reaches the desired grain size — typically small, like rice grains, for Casera cheese.
The curd grains are then reheated to around 42–45°C, while being stirred constantly. This helps expel the excess whey.
The cooked curd is separated from the whey and gathered into cloths or molds (“fascere”) that give the cheese its shape. It is then pressed to remove any remaining liquid.
After a few hours or days, the cheese wheels are salted, either dry or in brine. This step adds flavor and aids in preservation.
The cheese is placed in aging rooms or natural caves, where it matures for a variable period — from one month up to over a year for more mature Casera cheeses. During this time, the wheels are regularly turned and carefully tended.
Simone personally inspects each wheel to ensure the aging process is going well. He checks the humidity, rind, aroma, and flavor.
Once properly aged, the cheese is ready to be sold, enjoyed on its own, or used in traditional Valtellina recipes such as pizzoccheri or sciatt.
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