CASATELLA The name casatella seem to indicate the origin of this homemade cheese traditionally made in house by the rural families. 
It is a typical fresh cheese of Romagna and it differs from Squacquerone and Ravigiolo by a different preparation but especially for a seasoning that can reach up to 30 days.
It is sold in little cylindrical shapes with a weight from 0.2 to 2 kg,
It has a soft consistence and the dought  is white, with flavors of lactic acid bacteria.