€ 13,26 for 1/4 di forma, 450g ca.
The cheese Caciobarricato from La Casearia Carpenedo is a treasure trove of flavors and emotions. Antonio Carpenedo has expertly created a true experience that takes us on a sensory journey into this Italian specialty featured in his book of drunken cheeses.
The Caciocavallo is a piece of history, widespread for centuries since the Kingdom of the Two Sicilies. The milk from Podolic cows that graze 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 tradition using the Drunken in barrique method. Cheese made from raw cow's milk, before the drunkenness, is aged for at least 3 months.
The cheese Caciobarricato from La Casearia Carpenedo (which we present on this page in a quarter wheel of about 450 grams) is a firm and dry pasta filata cheese. The transfer of flavors in barrique gives a unique consistency to the paste, which lends itself to being presented in shreds. It is an extraordinary table cheese and can be used for many recipes. It is also excellent for enhancing 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 drunk caciocavallo.
The typical shape of Caciocavallo is enhanced by the wine-colored rind, which presents some residual pomace. The paste is light yellow 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 sense of nature pervades the palate with spicy and winey notes. Bittersweet flowers, grass, and milk emerge, all in balance with excellent sapidity.
€ 13,26
for 1/4 di forma, 450g ca.
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Veneto
Barbecued cheese 1/4 cup 450 g
