Casel Bellunese cheese is widespread all over the alpine chain, with different varieties. It is produced with cow's raw and whole milk heated at a temperature of about 35°C and with natural rennet. After about half an hour, the curd is broken into pieces of the size of a hazelnut or less and is subsequently cooked at about 42°C. Afterwards, it is put into moulds, and the rounds are pressed for one day. It is dry salted or pickled.
It has a round shape, with a side of about 10 cm and a diameter of about 30/40 cm. Homemade cheese is ready in about two months, but is completely mature only after six months. It has a sweet and intense taste and begins to be spicy only after the fourth month of maturation.