We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
New
The product
Bassanese Baby
Whole milk cheese produced by Caseificio Castellan
Code:
30021
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Raw material | Whole milk from Italy |
|---|---|
| Appearance | The rind is hard; the paste is smooth, yellow in colour with rare eyes |
| Taste | The taste is sweet, slightly savoury, with notes of cooked butter and hazelnuts |
| Maturing | At least 60 days |
| Curiosity | Bassanese, brand of the Castellan family for over 40 years, is a cheese that matures at least 60 days, with the typical taste of good milk: a cheese that is an expression of the territory of Veneto region |
| Our selection | The Bassanese Baby cheese has a particular texture of the paste, given by the semicooking of the curd and by the action of the starter cultures, which give the paste uniform, slightly accentuated and welldistributed eyes |
| Suggestions | Excellent as a second course, with salads or cooked vegetables. Also recommended with strips in pasta dishes |
| Ingredients | MILK, rennet, lactic ferments, salt |
|---|---|
| Allergens | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Wrapped in food paper |
| Storage Conditions (packaged products) | Store at a temperature between +4 +8 ° C |
| Instructions for use | Remove the crust before consumption |
| Paese di origine ingrediente principale | Italy |
| Nutrition Declaration | Energy: 1584 kJ / 382 kcal Fat: 32 g of which saturates: 23 g Carbohydrate: 0,5 g of which sugars: 0,5 g Protein: 23 g Salt: 2,4 g Typical value per 100 g |
The producer
Castellan - Rosà (VI) - Veneto
Why we chose them
It was 1969 was when Urbano Castellan and his wife Armida, decided to buy a small family diary around Rosà, Vicenza province, quite close to
Bassano del Grappa. Next to the diary there were few farmers as well that could guarantee them the milk for cheese production. At the beginning the
cheese production was very limited and had to do with just Caciotta and Asiago cheese. After few years, Urbano realized how important was the
differentiation from competitors and he started producing Stracchino. Demand was picking up very fast and the existing diary became too small very
quickly. Five years later the company moved to the current location.
Today the second generation - Sara, Sonia and Manola - lead the company. Castellan sisters impressed us with the quality of their products and for
the strategic choices they have done in order to distinguish their brand.
The milk is collected every day from farmers spread in a ray of 12 km from the company. The oldest breeders supply the company since 1969!
The production process is traditional, meaning that it needs a significant human effort to turn the stracchino often and patience to wait 7 days until the
Stracchino has given away the excess of its whey.
