Casatella Trevigiana DOP

ABOUT

Produced throughout the province of Treviso, using milk exclusively from that province, it is one of the most typical and traditional cheeses of this area. Its name would seem to derive from  “Casa” or “Casada” due to the once widespread custom of preparing it domestically in the home using whatever little milk was available. To support this, even today in the local Treviso dialect the term “de casada” refers to a product (bread, salume, polenta etc..) produced in the home and therefore considered authentic and healthy.

A fresh cheese, does not require maturation, it is characterised by its lack of rind and its soft creamy consistency. Perfect on its own, perhaps with a dash of extra virgin olive oil, it is just as good when used in cooking.  Its versatility makes it a useful ingredient in many dishes, including starters, first courses and even mouth-watering desserts.

CHARACTERISTICS

Table cheese with soft dough guaranteed by the Ministero delle Politiche Agricole Alimentari e Forestali (Ministry for Agricolture, Food and Forestry) according to art.10 of Reg. CE 510/06.

Ingredients
Cow’s milk from dairies in the province of Treviso, salt, rennet. Without preservatives.

Appearance
White, creamy dough.  Forms of either 250 g or 2 kg (for cutting).

Flavour
Sweet with light sour notes.

Maturation
Fresh cheese.

Physical characteristics
Cylindrical form, soft white creamy dough with scattered holes.

Specifications and nutritional information
Water content 50% approx
Fat content total 20% approx
Fat content dry 55% approx
Protein  15% approx
Calorie content 250 Kcal

Microbiological analysis
Staphylococcus aureus <100 ufc/g
Escherichia Coli <1,000 ufc/g
Lysteria Monocytogenes Absent in 25 g
Salmonella PP Absent in 25 g

Conservation and storage
In cold store in at a temperature of between +2° and +12° C.

Transport temperature
Must be transported at a temperature between +2° and +4° C.

Palletising
2 kg forms: in boxes of two, twelve boxes per layer, six layers.
250 g forms: in boxes of eight forms, twelve boxes per layer, six layers.

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