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Casel Bellunese Cheese

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.


Casel Bellunese Cheese
Casel Bellunese Cheese
(photo by Archivio Parco Nazionale Dolomiti Bellunesi)
 
Casel Bellunese Cheese
Casel Bellunese Cheese
(photo by Archivio Parco Nazionale Dolomiti Bellunesi)
 
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