Baldino - full form

It is produced at Malga Novezza with pasteurized cow's milk and aged for only 15 days. It remains fresh, sweet, and delicate. Cheese of approximately 700g.
 

 

Among the hills of Roncà, beneath the ancient volcano of Calvarina, lies the story of the Roncolato family and their cheese factory. In the 1920s in Brenton, Ermenegildo along with his sons Angelo and Romano began the activity of cheese making. Green pastures rise up to the highest peaks of the Monti Lessini, the Little Veronese Dolomites. Since 1964, the cheese factory has been run by Romano, who named it La Casara. This long tradition continues today with his children Giovanni, Gildo, and Letizia, and it has become one of the most qualitatively important and refined realities in the Veneto and Italian production landscape. Giovanni has been the true promoter of the revival of the DOP Monte Veronese and has especially sought 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 their own production cheeses, including cow's, goat's, and sheep's milk cheeses. Over time, Giovanni has become a refined cheese selector from around the world, and here we present some of them. La Casara also has its own production of cured meats thanks to 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.