🧀 Casatella Trevigiana

Casatella Trevigiana is an Italian soft cheese with a protected designation of origin (PDO), made from whole cow's milk. It belongs to the fresh cheeses and to the Italian cheeses section. The production area is the whole province of Treviso (Veneto). ²

The milk comes from Friesian, Italian Red Pied, Italian Brown and Burlina cows and their crosses. At least 60% of the diet must come from the area, and at least 60% of the daily dry matter from fodder. The milk must have over 3.2% fat, and cheesemaking must start within 48 hours of milking. Coagulation at a low temperature favours the local strains of Streptococcus thermophilus. ²

The cheese has little or no rind and a wheel shape. Large rounds measure 18–22 cm and weigh 1.8–2.2 kg; small rounds 5–12 cm and 0.2–0.7 kg. The texture is soft, glossy, slightly creamy and melts in the mouth; the colour is milky to creamy white, with possible tiny eyes. The aroma is delicate and milky; the taste is sweet with slightly sour veins. Moisture is 53–60%, fat 18–27% on a wet basis. ²

The cheese is packaged within the area; the logo goes on the wrapping, and nothing may be marked on the cheese itself. ²

Why it tastes this way. Its slightly sour note comes from local strains of Streptococcus thermophilus, helped by a smaller number of Lactobacillus, which break down casein and shape the texture. Coagulation at a low temperature is a tradition developed to favour these bacteria, so the method and the taste are tied together. ²

A cheese from the home. ONAF says it was made not only in dairies but also in farmers' houses, from the little milk left over, and that the name seems to come from casa, home. The large round is sometimes called Casata. It stays a small production: in 2022 the inspection body counted 284 tonnes and 79 operators, worth €3.7 million at consumer prices. ⁵⁶

Why it matters to you: the PDO logo on the pack guarantees milk and production from the province of Treviso. The logo appears only on the wrapping, because nothing may be marked on the cheese itself. It is eaten fresh, as it is or in dishes that call for fresh cheese. ²⁵