Drunk red Nostrana cheese full form

It starts with a 3-8 month aged cheese made from raw cow's milk. After aging, the cheese is refined in the red pomace from grapes typical of Valpolicella. After this stage, the cheese is vacuum packed to complete the aging process for a period ranging from 2 to 8 months. The rind takes on the purple color of the pomace and the must. The texture color remains unchanged but takes on a very intense and distinctive aroma, typical.

 

Among the hills of Roncà, under the ancient volcano of Calvarina, the story of the Roncolato family and their cheese factory begins. In the 1920s in Brenton, Ermenegildo and his sons Angelo and Romano started the cheese-making business. Verdant pastures climb up to the highest peaks of the Monti Lessini, the Little Veronese Dolomites. Since 1964, the cheese factory has been managed by Romano, who named it La Casara. This long tradition continues today with his children Giovanni, Gildo, and Letizia and has become one of the most important and refined quality realities in the Veneto and Italian production landscape. Giovanni has been the true promoter of the rebirth of the DOP Veronese Monte Veronese and has especially sought, from the very beginning, to bring young people back to the Veronese mountains to reclaim the tradition of the malghe. Today, La Casara is multi-awarded in international competitions and offers a wide range of its own dairy products, including cow's, goat's, and sheep's cheeses. Over time, Giovanni has become a refined selector of cheeses from around the world, and here we present some of them. La Casara also has its own production of cured meats thanks to the free-range farming in the lands of Brenton, from which the famous and rare soppressa comes. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.