Casatella Trevigiana DOP
¥ 1,850 ¥ 1,998 incl. tax
Monthly Special Cheese (July)★Introducing our monthly limited edition cheese - not offered regularly!July is "Casatella Trevigiana DOP"; a fresh and soft cheese made from cow milk. Born in the 17th century in province of Treviso, Casatella Trevigiana owes its name to its domestic origins. It derives from household kitchens, where housewives used the scant milk they had available to make good fresh cheese. It was made most of all in winter, when the cow milk contains a higher fat that was apt to produce fresh cheeses. It's haracterized by sweet taste of cow milk, simple, delicate and slight sour flavour. We'd recommend to taste it with Radicchio Rosso di Treviso, wrapped with raw ham slices or simply on a bread pairing with white and sparkling wines.
Average nutritional values per 100 g
Guaranteed minimum of days until expiration after shipping: 7 Days
There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.
Fresh cheese indicates cheeses made from fresh curds that have not been pressed or aged. These contain a high percentage of water, as characterized by their refreshing acidity. As Fresh cheese is not molded, it is sold in a container.
Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.