Casatella Trevigiana 
Casatella Trevigiana is a soft, fresh cow's milk cheese from the Province of Treviso in Veneto, Italy, protected as a DOP product since 2008. It ripens only four to eight days and tastes mild and milky with a light sour edge.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Province of Treviso |
| Protection | PDO (2007), PDO (2008) |
| Milk Type | Cow's Milk |
| Milk Treatment | Pasteurized |
| Fat Content | 18 to 27% in dry matter |
| Moisture Content | 53 to 60% |
| 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 |
| Also Known As | Formajela (former name) |
What is Casatella Trevigiana Cheese?
Casatella Trevigiana comes from the Marca Trevigiana, the country around the city of Treviso in northeastern Italy. It was known from the 17th century onward under the older name Formajela. Farm women made it at home from surplus milk straight after milking, which may explain the name: casa is Italian for house, though some trace it instead to the Latin caseus, cheese. Italy gave the name legal protection in 2004, the Veneto region listed it as a traditional food product in 2007, and the European Union granted DOP status in 2008.
Only whole milk goes into it, with a fat content above 3.2 percent at the time of processing. The milk comes from Holstein, Pezzata Rossa Italiana, Brown Swiss and Burlina cows and their crosses, held at 4 °C, then pasteurized and worked at 34 to 40 °C. Cheesemaking has to start within 48 hours of milking. After salting, the wheels rest four to eight days in the ripening room at 2 to 8 °C and are turned at least every other day. Every step, from keeping the cattle to packing the finished cheese, happens inside the production area.
The wheels are cylindrical and come in two sizes. Small ones measure 5 to 12 cm across, stand 4 to 6 cm high and weigh 200 to 700 g. Large ones measure 18 to 22 cm, stand 5 to 8 cm and weigh 1.8 to 2.2 kg. The paste is soft, glossy, slightly creamy and melts in the mouth, sometimes showing a few small holes, and runs from milk white to cream white. The rind is barely there, if present at all. The flavor is mild, with the typical aroma of milk and a faint sourness. Protein sits above 12 percent, and 100 grams carry 270 kcal.
It works in the kitchen as easily as on the table. Serve it as a snack with grissini or a simple salad, or alongside vegetables. Local pairings include grilled Radicchio IGP from Treviso with polenta, and mostarda di frutta. It also turns up in sweet dishes. White wines and spumanti suit it, a Prosecco di Conegliano Valdobbiadene DOCG above all.
Output stays small. In 2023 producers made 278 tonnes and took in 1.9 million euros. The cheese must be packed within the production area, and the packaging carries a standard DOP logo.
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