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Caciocavallo Barricato

Product
A southern Italian cheese with a more distinctive initial flavour than that produced in the Veneto dairies where the raw materials for making ‘drunk’ cheeses are usually produced. The method of making cheeses ‘drunk’ in barriques of red wine marc is a Veneto tradition.

A southern Italian cheese with a more distinctive initial flavour than that produced in the Veneto dairies where the raw materials for making ‘drunk’ cheeses are usually produced. The method of making cheeses ‘drunk’ in barriques of red wine marc is a Veneto tradition.

Caratteristiche organolettiche
Aspetto: compact and elastic yellow paste. Purplish rind
Sapore: very intense, piquant with clear fruity notes of wine
Abbinamenti: Aged red wines. Hot marrow preserve. Vin Santo or Marsala gelatine. Homemade bread.
Caratteristiche tecniche
Latte: skimmed, raw and pasteurised cow’s milk
Lavorazione: artisan
Pasta: stringy
Salatura: in brine
Stagionatura: 2 -6 months
Produzione: autumn and winter
Grassi: 40 % F-Dm
Peso: 2-4 kg
Dimensioni: 15-20 cm diameter
Produttori: dairies in the Treviso area