The raw material: milk

What type of milk is used?

Casatella Trevigiana DPO is made exclusively from full cream dairy milk from the following breeds of cattle: Friesian, Italian Red Pied, Italian Brown.
The fat off the milk, which is a fundamental parameter for the success of the cheese, must satisfy the following value when it is transformed:

Fat: above 3.2%

The hygiene-health parameters of the milk must conform to legislation that is in force.
The milk used to make Casatella Trevigiana DPO must have a normal perfume and flavour and be totally free from preservatives.
Colostrum milk or milk from cattle with proclaimed illnesses must not be used.

Food rations for the cattle:

The food rations for the cattle whose milk is used to make Casatella Trevigiana DPO must be at least 90% original fodder from the area outlined in art. 3. Moreover the following fodders cannot be used, as they are not typical of the production zone: fodder beet, fruit and surplus from processing citrus fruits and olives, cockshead, clover, unrefined vegetables or surplus from processing artichokes, cauliflower, turnips and tomatoes.
As these are not traditional fodders, they can create unusual aromas or fermentation in the milk and cheese.
The daily food rations for lactation cows must include a dry portion that comes at least 60% from fodder.

How much time passes between milking and processing?

The milk must be conserved in refrigerators in the stables in accordance with current legislation.
The cheese making process must begin within 48 hours at most from milking.