€ 43,57 for intero 1,8kg ca.
The cheese Caciobarricato from La Casearia Carpenedo is a treasure chest of flavors and emotions. Antonio Carpenedo has expertly created a true experience that takes us on a sensory journey through this Italian specialty welcomed in his book of drunken cheeses.
The Caciocavallo is a piece of history, spread for centuries since the Kingdom of the Two Sicilies. The milk from Podolica cows grazing freely gives the cheese the flavors of nature. In love with these flavors, Antonio has achieved the perfect fusion of the cheesemaking tradition of Caciocavallo and the winemaking tradition through the Drunken method in barrique. The cheese made from raw cow's milk is aged for at least 3 months before the drunkenness process.
The cheese Caciobarricato from La Casearia Carpenedo (which we present here in whole form) is a pulled curd, compact and dry cheese. The transfer of flavors in barrique gives a unique consistency to the curd, which lends itself to being presented shredded. It is an extraordinary table cheese and can be used for many recipes. Great also for enhancing diced vegetable and legume salads and on pizza with fresh tomato. Full-bodied red wines with a nice tannic component are the ideal pairing for this fantastic caciocavallo ubriaco.
The typical shape of Caciocavallo is embellished by the wine-colored rind, which presents some residue of grape must. The curd is light yellow with rare and precious infiltrations of must. The winey, fresh, fruity notes are in perfect balance with the hints of raw milk, rich in aromas derived from the free-range breeding of livestock, among which stand out the scents of mown herbs, vanilla, and spices. The sense of nature permeates the palate with spicy and winey notes. Bitter flowers, grass, and milk emerge, all in balance with excellent sapidity.
€ 43,57
for intero 1,8kg ca.
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Veneto
Whole barricato cheese
