Valtellina Casera (Lombard: Casera de la Valtolina) is a cheese made from semi-skimmed cows' milk in the northern Italian province of Sondrio.

[2] Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt (toad(s) in Lombard language).

[2][3] It has had protected designation of origin (PDO) status under European Union law since 1996; its production is managed by the Consorzio Tutela Formaggi Valtellina Casera e Bitto and certification is regulated by CSQA of Thiene.

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