Casatella Trevigiana DOP is a fresh cheese made in the province of Treviso, in Veneto. It is a land well-suited for the production of soft cheese, due to the landscape with plains and hills, and the high number of cow breeding.
Its name comes from "casa" (home), because it was the3 cheese every farmers' family made at home to use the leftover milk: it was made with rudimentary tools and with simple procedures, passed on orally.
The features of Casatella are linked to its family origins, both for the production techniques, and for the bacterial strains selected in the production place.
This kind of cheese is made exclusively with whole cow milk; it features a white paste, soft, shiny and fondant. The crust is extremely thin. It tastes like milk, sweet with a soft acid note.
Casatella is used in many ways in the kitchen: it can be served as an appetizer, perhaps accompanied by fruit mustard; as a light and nourishing main course served with a salad; it can be a part of complex meat or fish recipes and even be a surprising ingredient for fantastic desserts.