In the past all farms raised some cattle, especially dedicated to work in the fields so the availability of milk was very low and intended primarily to household consumption and the production of a few fresh cheeses.
The origins of Casatella are similar to those of Squaquerone and some scholars believe that both derive from the Raviggiolo.
However Casatella distinguish itself from the other two cheeses expecially for the seasoning that can go from 7 to a maximum of 30 days. When it is ready is packed in small cylindrical or rectangular packs .
The dough is soft and white and has the typical aroma of milk enzymes. It has a less creamy taste less intense compared to the Squacquerone.