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Cheese from Italy, Veneto
A soft, rindless fresh cheese of whole cow milk from Treviso province. The milk is soured with a local milk starter, set with bovine rennet at 34–40 °C, cut twice and drained in warm rooms, then salted. The cheeses mature only 4–8 days in a cold room, which gives a sweet, milky taste with a slight sour edge.
| Whole cow milk | Friesian, Italian Red Pied, Italian Brown and Burlina cows; fat above 3.2 %; processed within 48 hours of milking[casatella-sd2020] |
| Milk starter (lattoinnesto) from the production area1–5 % of the milk | Milk heated to 65–68 °C, cooled and left to sour; strains of Streptococcus thermophilus and some thermophilic lactobacilli[casatella-disc] |
| Bovine rennet, liquid or powder | Strength 1:10,000 to 1:20,000[casatella-disc] |
| Sea salt | Brine of 16–20 °Baumé, dry salt, or 0.8–1.2 % of the mass added in the vat[casatella-disc] |
| Starter | local milk starter (lattoinnesto) of Streptococcus thermophilus and thermophilic lactobacilli |
Total time across the recorded steps: 4.2 days – 8.3 days
What changes: Whole cow milk from Treviso farms, used raw or briefly pasteurised
Milk is chilled on the farm, and cheesemaking must start within 48 hours of milking. Output: whole cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A soft, rindless fresh cheese of whole cow milk from Treviso province. The milk is soured with a local milk starter, set with bovine rennet at 34–40 °C, cut twice and drained in warm rooms, then salted. The cheeses mature only 4–8 days in a cold room, which gives a sweet, milky taste with a slight sour edge. Made in 9 steps over 4.2 days – 8.3 days. The longest step, mature in a cold room, takes 4–8 days (MIPAAF 2019) and runs at 2–8 °C (MIPAAF 2019). Salt is 0.8–1.2 % (MIPAAF 2019). Streptococcus thermophilus and Thermophilic lactobacilli, mainly Lactobacillus delbrueckii subsp. lactis do most of the fermenting.
| Main step | 4–8 daysSet[casatella-disc] | Mature in a cold room |
|---|---|---|
| Temperature | 2–8 °CSet[casatella-disc] | Mature in a cold room |
| Salt | 0.8–1.2 %Set[casatella-disc] | Salt in brine or in the vat |
Firmer than most fresh cheeses and never spreadable. A long rest after the first cut, a finer second cut and a longer salting push out more whey, and it matures longer and warmer (4–8 days at 2–8 °C) than other fresh cheeses.
Highly perishable and sold only packed. The milk may be raw or pasteurised at 70–75 °C, so keep it cold and eat it fresh. Where the milk is raw, ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
Casatella began as a home cheese on small Treviso farms. Milk, often skimmed first to make butter, was curdled in a copper pot over the hearth. The name is said to come from 'casa' (house), for this home cheesemaking. The name was registered as a PDO in the Official Journal L 143 of 3 June 2008 and its specification was amended in 2020 (Official Journal C 171, 19.5.2020).
