€ 24,75 for metà 900g ca.
The cheese Caciobarricato from La Casearia Carpenedo is a treasure trove of flavors and emotions. Antonio Carpenedo has skillfully created a true experience that takes us on a sensory journey in this Italian specialty embraced in his book of drunken cheeses.
The Caciocavallo is a piece of history, enjoyed for centuries since the Kingdom of the Two Sicilies. Milk from Podolic cows grazing in the wild 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 one using the Drunken method in barriques. Cheese made with raw cow's milk, before the drunkenness it is aged for at least 3 months.
The cheese Caciobarricato from La Casearia Carpenedo (which we present here in half-form) is a firm and dry stretched curd cheese. The transfer of flavors in barriques gives a unique texture to the cheese, making it suitable for being presented in shreds. It is an extraordinary table cheese and can be used in many recipes. It is also excellent for flavoring diced vegetable and legume salads and on pizza with fresh tomatoes. Full-bodied red wines with a nice tannic component are the ideal accompaniment for this fantastic drunken caciocavallo.
The typical shape of Caciocavallo is enhanced by the wine-colored rind, which has some residue of grape must. The cheese has a light yellow color with rare and precious infiltrations of must. The winey, fresh, fruity notes are in perfect balance with the aromas of raw milk, rich in flavors derived from the free-range farming of livestock, among which stand out the scents of mown herbs, vanilla, and spices. The essence of nature pervades the palate with spicy and winey notes. Bitter flowers, grass, and milk emerge, all in balance with excellent saltiness.
€ 24,75
for metà 900g ca.
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Veneto
Caciobricato half 900 g
