CASATELLA OR FORMAJELA, FOR SURE IS THE QUEEN OF TREVISO

Once it was called formajea , then the European Union also recognized its quality, the traditionality of the processing method and the absolute local origin of the raw material, milk. Thus, 13 years ago, Casatella Trevigiana was awarded the important recognition of the Protected Designation of Origin ( PDO) by Europe . The latest in-depth analysis (https://youtu.be/uzUTMdX2Q_4) of VenetoAgricolturaChannel, the multimedia channel of the regional has embarked on a virtual tour through the PDOs and PGIs of Veneto (all episodes are available on the Veneto Agriculture YouTube channel).

"The secret of the success of this cheese - underlines Lorenzo Brugnera , president of the Consortium for the Protection of Casatella Trevigiana PDO - lies in the rigorous respect of the disciplinary by the producers. The hay with which the cows are fed, obviously the milk produced, the production process, everything takes place in the province of Treviso. We are therefore talking about a cheese that has its roots exclusively in the tradition of our territory ".

11 dairies , 650,000 cheeses produced in 2020 and the goal of reaching one million this year: these are the numbers of Casatella Trevigiana PDO which sees the Consortium as a fundamental point of reference. "It is a product - continues Brugnera - that comes from the pride of our producers, animated by a healthy competitiveness that drives them to do better and better, but also from the foresight of APROLAV (the Association of Veneto milk producers) and of people like Bruno Bernerdi who have believed in this project ever since - 23 years ago - the process for obtaining the DOP was started. Subsequently, the Casatella "team" was able to insist on the constant implementation of promotional, marketing and training activities. of cheesemakers and product improvement ".

La Casatella derives its name from a humble homely origin. In the past it was in fact obtained in the kitchens of the house, where the housewives worked the little milk available to prepare a good fresh cheese. It was produced mainly in winter, when the milk was better and richer in fat.

We have to wait until the 17th century to have the first written evidence proving the existence of Casatella, also called formajela , due to the particular shape due to the cylindrical mold used in the hinterland of the Serenissima Republic to separate the curd from the whey.

Casatella Trevigiana PDO is a fresh soft cheese, obtained from the cheese-making of whole milk of cow origin coming from the Frisona, Pezzata Rossa and Bruna, Burlina and their cross breeds.

Casatella Trevigiana PDO is a "multipurpose" cheese that can be tasted fresh, as an appetizer, but also used to whip up a risotto or to spread on pizza or croutons.