Casatella Trevigiana

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Casatella Trevigiana, a fresh cheese originating from Treviso in Italy's Veneto region, carries a legacy rooted in home dairy production. Awarded PDO status in 2008, this cheese represents a traditional craft passed through generations. Historically, farmwives crafted Casatella Trevigiana daily from leftover milk, creating a cheese for immediate family consumption, especially nourishing during winter months when milk was richer.

This cheese is made exclusively from the milk of local cow breeds such as Frisona and Pezzata Rossa. Its production involves curdling with rennet and a distinctive dry-salting or brining process, enhancing its unique flavor profile. Characterized by its mild aroma and creamy, soft texture, Casatella Trevigiana embodies the sweet essence of milk with subtle acidic undertones. Despite its regional popularity, the cheese's delicate nature restricts its wider recognition.

Casatella Trevigiana's narrative is intertwined with Veneto's domestic dairy tradition, marking an evolution from a household staple to a commercially produced cheese with stringent PDO regulations. This cheese not only showcases the rich dairy heritage of Treviso but also highlights the ingenuity of local producers in maintaining traditional cheesemaking practices in the modern era.

Important Facts

Country of Origin Italy
Specific Origin Province of Treviso
Certification PDO (2008)
Milk Type Cow's Milk
Milk Treatment Raw
Rind Thin
Texture Soft
Flavor Mild, milky, sweet
Aroma Mild
Colors Porcelain to pale straw
Forms Small: 9–25 ounces, Large: 4–5 pounds
Age Fresh
Rennet Type Liquid or powdered bovine rennet

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