Casatella Treviso joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released June 3, 2008.
Being a product PDO certification requires that the entire production process should be made in the Veneto region.
The source area of ​​Casatella Trevigiana PDO is the territory currently attributable to the province of Treviso. The area of ​​Treviso, in fact, has always been dedicated to the production of soft cheeses according to the type of environment, flat and hilly, farming methods, in almost total prevalence of vaccine, and the cheese-making tradition, which was rooted in almost all fractions.
Even today, the hand of man and the art of cheese are critical to the success of traditional Casatella Trevigiana PDO.
Consequently both milk collection and the subsequent cheesemaking must be within the limits of this area, what to guarantee short time between harvesting and processing (48 hours) and the maintenance of the quality requirements of the finished cheese.
The milk used for the production of Casatella Trevigiana PDO must be produced in stalls located within the geographical area corresponding to the Province of Treviso and subjected to cheese making, ripening and packaging within the same area.
Casatella Trevigiana PDO has a soft texture, glossy, slightly creamy and melts in the mouth, in color from milky white to creamy white; allowed small holes. The crust is absent or barely audible, and the shape is traditionally cylindrical.
It has a light scent and fresh, sweet taste, characteristic of milk, the veins slightly tangy.


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