Casel Bellunese

Casel Bellunese
Description

The name derives from the word Casél, which means “dairy”. The whole province is scattered with small, isolated Caséi which, until a few years ago were home to the co-operative latterie turnarie (rotational dairies) which were set up around the end of the 19th century. Some of these, such as Celarda and Vignui have been restored and can today be visited.

Casél is cylindrical in shape, with slightly convex sides and a height of 8-10 cm, diameter of 30-45 cm and weight from 4 to 7 Kg. It is close-textured when young and flaky when mature, unevenly pitted with holes ; it varies in colour from white to pale straw yellow. The rind is smooth, even, thin, pale hazelnut in colour, with the name printed on it. It has a sweet flavour when it is medium-mature, become stronger and tending towards piquant as it ages further. It is a semi fat cheese, considered a table cheese. It should be wrapped in a cotton cloth and kept in the least cold part of the fridge.

Production area
Between the Agordino, Comelico, Valbelluna and Feltrino areas
Milk
Full-fat or semi-skimmed cows’ milk
Maturing
From 2 months to more than 8 months
Last Modified: 14/12/2011
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