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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. 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 |
| Whole cow milk · Friesian, Italian Red Pied, Italian Brown and Burlina cows; fat above 3.2 %; processed within 48 hours of milking[casatella-sd2020] | |
| 1–5 % of the milk | Milk starter (lattoinnesto) from the production area · 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 curd 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
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.
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.
