The product

Tosella Castellan

Fresh cheese to be pan-fried, produced with 100% local milk
Code:
20846
Country of origin:
Italy - Veneto
Type of Milk:
 Cow's milk
Weight:
2 kg approx
Minimum order:
1 piece
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Description Pasteurised milk coming from Veneto
Appearance It is a cheese with no rind, white in colour, with a soft texture with no holes
Taste Sweet and delicate, with milky notes and a pleasant aroma of yogurt
Suggestions We suggest to cut it in 2 cm slides; then it can be cooked in different ways: grilled, pan-fried with butter or rolled in breadcrumbs and fried in olive oil; very nice with mushrooms in autumn, it is also delicious in cubes in fresh salads with no need to be cooked
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Ingredients Pasteurize MILK, salt, rennet
Allergens in ingredients Milk and products thereof
Weight 2 kg approx
Packaging Wrapped in paper and vacuum packed
Storage Conditions (packaged products) Keep refrigerated between +1 and +4 °C
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1285 kJ / 310 kcal
Fat: 25 g
of which saturates: 18 g
Carbohydrate: 2,2 g
of which sugars: 2,2 g
Protein: 19 g
Salt: 0,83 g
Typical value per 100 g
The producer

Caseificio 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
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