Casatella Trevigiana

The production specification describes a cheese made at home from the limited milk available on small farms. After cream was removed for butter, the milk could be turned into cheese in a copper pot over the household hearth.

It cautiously connects the names casatella and casata with casa and de casada, recalling that domestic production. This is the historical account, rather than the recipe for the protected cheese: Casatella Trevigiana DOP is made from whole cow’s milk.

Casatella Trevigiana starts with whole cow’s milk and a milk starter from its production area. Acidification helps determine the finished texture. After bovine rennet is added, the curd is cut, left to rest, then cut again into walnut-sized pieces. This releases whey and gives the cheese more body than a very creamy fresh cheese.

The curd is placed in perforated cylindrical molds and turned during draining. Maturation lasts four to eight days. The result is a soft cheese that melts in the mouth, but the specification distinguishes it from spreadable cheeses.

Use the full protected name, Casatella Trevigiana DOP, when choosing this cheese. The specification sets its maturation as follows: 4–8 days.