Description
Casatella Trevigiana PDO is a fresh soft cheese obtained from whole cow’s milk originating exclusively from Frisona, Pezzata Rossa, Bruna and Burlina breeds, and their crossbreeds.
Production Area
The production area of Casatella Trevigiana PDO is within the entire territory of the Province of Treviso, in the Veneto region.
Production Method
After pasteurisation, if it’s necessary, the milk is curdled with the addition of liquid or powdered bovine rennet; the whole process lasts for 15 to 40 minutes. This is followed by the first breaking of the curd, a resting period of 45-55 minutes and a second uniform and complete breaking, which produces grains the size of a hazelnut. The mass is then slowly agitated, before being placed in cylindrical moulds. Dry salting or brining takes place for various periods of time, ranging from 40 to 120 minutes, based on the size of the mass. As it is fresh cheese, the ripening period only lasts 4-8 days, and must take place inside moulds that are stored in cells at 2-8 °C; these are turned at least every two days.
Appearance and Flavour
There are two types of Casatella Trevigiana PDO: the Forma Piccola (small) and Forma Grande (large). The Forma Piccola has a diameter of 5-12 cm, a weight of 200 to 700 g, and a heel height of 4-6 cm. The Forma Grande has a diameter of 18-22 cm, a weight of 1.8-2.2 kg, and a heel height of 5-8 cm. The cheese is characterised by its creaminess, delicate aroma and sweet taste. The colour ranges from milk white to cream white, and there is either no rind or a very thin one.
History
The origins of Casatella Trevigiana PDO can be traced back to the ancient tradition of domestic cheese-making, which was passed down the generations orally. A soft, uncooked cheese, which ripened quickly and could be eaten immediately, was produced alongside mature cheeses. This cheese was called casata or casatela, a term from the Veneto dialect that is a variation of Casada, a home-made cheese produced by farming families. The first written mention of Casatella in the Venetian Republic, also known as formajela due to the particular shape obtained with the cylindrical mould used for separating the curds from the liquid cheese residue, dates back to the 17th century. In around 1789, formagiele were among the donations made by the Doge (Duke) “all’arte dei fruttajuoli” (to the greengrocer’s guild). These greengrocers gave the new Doge, Ludovico Manin, 480 melons in exchange for other agricultural products, among which there were 24 formagiele.
Gastronomy
Casatella Trevigiana PDO can be kept at a maximum temperature of 4 °C for no more than 10-15 days. It is a very versatile cheese that is extremely nutritious. It can be used in many recipes, as a snack with bread sticks, or as an ingredient in main courses and salads. It goes particularly well with vegetable side dishes or as the final course of a light lunch. It is often served with grilled Radicchio Rosso di Treviso PGI and a slice of polenta. More modern recipes combine it with fruit mustards or use it as an ingredient in more complex dishes, ranging from starters to desserts. Casatella Trevigiana PDO pairs well with white and sparkling wines like Conegliano-Valdobbiadene Prosecco PDO.
Marketing
The product is marketed as Casatella Trevigiana PDO in two different typologies: Forma Piccola and Forma Grande. It is sold whole or in suitable packaging. Due to its delicate and perishable nature, it does not lend itself well to long distance transport.
Distinctive Features
Casatella Trevigiana PDO is a prestigious food product with a high concentration of the nutritious qualities and components found in fresh milk: proteins, fats, mineral salts, vitamins. It is also an extremely easy to digest and is particularly suitable for low-calorie diets.