La Castellana, a soft, sweet cheese
La Castellana is a soft, white cheese that melts pleasantly in the mouth and has a sweet milky flavour.
It matures for at least 60 days, and its 20-kg wheels are characterised by an edible crust with a straw-yellow colour. Its medium level of maturation and its fresh taste make it a classic, perfect eaten by itself or used to enrich other dishes, from salads to traditional recipes.
It matures for at least 60 days, and its 20-kg wheels are characterised by an edible crust with a straw-yellow colour. Its medium level of maturation and its fresh taste make it a classic, perfect eaten by itself or used to enrich other dishes, from salads to traditional recipes.
La Castellana is back
La Castellana is a soft, white cheese that melts pleasantly in the mouth and has a sweet milky flavour.
It matures for at least 60 days, and its 20-kg wheels are characterised by an edible crust with a straw-yellow colour. Its medium level of maturation and its fresh taste make it a classic, perfect eaten by itself or used to enrich other dishes, from salads to traditional recipes.
It matures for at least 60 days, and its 20-kg wheels are characterised by an edible crust with a straw-yellow colour. Its medium level of maturation and its fresh taste make it a classic, perfect eaten by itself or used to enrich other dishes, from salads to traditional recipes.
The Cheese Maker: "We found a handwritten recipe that described how to prepare a local 12th-century cheese, a cheese that had been completely forgotten. We are proud to have recreated a product that today can only be found in our cheese factory".
The Master Cheesemaker of the cheese factory, custodian and interpreter of the secrets of cheese making, paid homage to the flavours of our tradition by reviving this antique recipe.
This is how La Castellana was born, between fantasy and tradition, a cheese that brings back the flavour of ancient foods, like those that enriched medieval tables. A small delicacy that has a place on our everyday table.
The Master Cheesemaker of the cheese factory, custodian and interpreter of the secrets of cheese making, paid homage to the flavours of our tradition by reviving this antique recipe.
This is how La Castellana was born, between fantasy and tradition, a cheese that brings back the flavour of ancient foods, like those that enriched medieval tables. A small delicacy that has a place on our everyday table.
Simple, thus good
La Castellana has only three ingredients: salt, rennet, and whole milk collected and transformed within a few hours of milking. A natural product that preserves its sweet flavour also thanks to the size of the wheel, which weighs 20 kg.
The high quality milk comes from Holstein Friesian and Reggiana cows, typical breeds of the area.
The sensory characterisation of this cheese depends on the breeds, on their diet, and on the particular climate conditions in the area.
The most important ingredient, milk, is supplied only by farmers who are members of the cheese factory. This allows us to guarantee the quality and authenticity of all cheeses we make.
The high quality milk comes from Holstein Friesian and Reggiana cows, typical breeds of the area.
The sensory characterisation of this cheese depends on the breeds, on their diet, and on the particular climate conditions in the area.
The most important ingredient, milk, is supplied only by farmers who are members of the cheese factory. This allows us to guarantee the quality and authenticity of all cheeses we make.