Casatella Trevigiana

Casatella Trevigiana is a fresh, soft cow's-milk cheese produced exclusively within the province of Treviso. Milk must come from Friesian, Pezzata Rossa, Bruna, or Burlina cattle and their cross-breeds only. The cheese is cylindrical, has little to no rind, and is characterised by a milky white to creamy colour, soft consistency, and a sweet, milky taste with slightly acidic veins.

About this designation

Casatella Trevigiana holds PDO status, registered under file number PDO-IT-0348 with eAmbrosia identifier EUGI00000013713, with EU protection dating from 1 September 2007. The entire production process — cattle rearing, milk production, coagulation, curd processing, forming, draining, salting, and maturing — must take place within the province of Treviso, which constitutes the whole of the defined geographical area. Milk is drawn exclusively from Friesian, Pezzata Rossa, Bruna, and Burlina cattle and their cross-breeds; no other breeds are permitted. The milk must contain over 3,2 % fat, must not contain preservatives, and the cheese-making process must begin within 48 hours of milking. At least 90 % of the cattle diet must consist of feedstuffs from the province of Treviso, and at least 60 % of the dry matter fed daily to lactating cattle must come from forage. Certain feedstuffs are explicitly prohibited, including fodder beet, citrus or olive processing residues, sainfoin, sulla, and residues from artichoke, cauliflower, turnip, or tomato processing. The cheese is produced in two sizes: a large size weighing 1,8–2,2 kg with a diameter of 18–22 cm, and a small size weighing 0,20–0,70 kg with a diameter of 5–12 cm. Moisture content must fall between 53–60 %, fat between 18–25 % on a wet basis, and protein must exceed 12 % on a wet basis. Packaging must be carried out within the production area. The label must carry the indication 'Denominazione d'Origine Protetta' or the acronym 'DOP', and the width of the word 'Casatella' may not be less than 80 % of the diameter of the package.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 1 September 2007 under file number PDO-IT-0348 (eAmbrosia identifier EUGI00000013713).
• Milk must come from Friesian, Pezzata Rossa, Bruna, or Burlina cattle and their cross-breeds only; no other breeds are permitted.
• The cheese-making process must begin within 48 hours of milking, and milk must contain over 3,2 % fat.
• Packaging must be carried out within the province of Treviso; the label word 'Casatella' must span at least 80 % of the package diameter.

Tasting notes

Veneto fresh cow's milk cheese with very short aging (4-10 days). Bright white, soft creamy melting texture, fresh sweet milky flavor with delicate yogurt tang.

HoReCa use

Spread on warm bread or polenta; used as an ingredient in Veneto risi e bisi; served on fresh-cheese platters; melted over cooked vegetables.

Packaging

• wheel-small-200-300g
• wheel-medium-500g-1kg
• tub-spreadable-200g