Casatella Trevigiana

Appearance & taste

Casatella Trevigiana traditionally has a cylindrical shape. The large size measures 18 to 22 cm in diameter, is 5 to 8 cm high and weighs 1.8 to 2.2 kg; the small size measures 5 to 12 cm, is 4 to 6 cm high and weighs 0.2 to 0.7 kg. The cheese has no crust, or only a barely perceptible one.

The paste is soft, glossy, slightly creamy and melts in the mouth; its colour ranges from milk-white to cream-white, and a few small, light holes are permitted. Even so, according to the specification, Casatella Trevigiana counts neither as a spreadable cheese nor as a particularly creamy cheese. It smells light, milky and fresh and tastes mildly of milk with a slightly sour note. The cheese contains 53 to 60 % water, 18 to 27 % fat and more than 12 % protein.

It is only sold packed. The wrapping bears the mark with the lettering “Casatella”, whose width must be at least 80 % of the diameter of the pack.

Production

The milk comes from cows of the Frisona, Pezzata Rossa, Bruna and Burlina breeds or their crosses, kept in the province of Treviso. At least 60 % of the feed comes from the area, and at least 60 % of the daily dry matter is green fodder. Feeds untypical of the area, such as fodder beet, fruit, citrus residues, olives, artichokes, cauliflower, rapeseed and tomatoes as well as sainfoin and sweet clover, are prohibited.

The milk has more than 3.2 % fat, is cooled on the farm and made into cheese no later than 48 hours after milking. A low temperature during coagulation is typical. According to the specification, this developed in order to use and multiply the lactic acid bacteria that arose in the area, including strains of Streptococcus thermophilus, which contribute to the acidification and the slightly sour taste. Animal husbandry, milk production, cheesemaking, moulding, draining, salting and ripening take place in the area. Because the cheese is highly perishable and delicate, it is also packed there.

Origin & history

The area is the whole province of Treviso in Veneto. The specification attributes the characteristics of the cheese to its rural, family origins, the artisanal development of its production and the local microflora of the milk, which, it says, could not be reproduced under different conditions outside the area.

Casatella Trevigiana arose from the old tradition of home cheesemaking in Treviso. The simple production technique was passed on orally. According to the specification, numerous written records show that the cheese originates in Treviso.