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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.

Organoleptic characteristics
Aspect: compact and elastic yellow paste. Purplish rind
Taste: very intense, piquant with clear fruity notes of wine
Serving suggestions: Aged red wines. Hot marrow preserve. Vin Santo or Marsala gelatine. Homemade bread.
Technical characteristics
Milk: skimmed, raw and pasteurised cow’s milk
Production method: artisan
Paste: stringy
Salting: in brine
Ripening: 2 -6 months
Production period: autumn and winter
Fats: 40 % F-Dm
Weight: 2-4 kg
Size: 15-20 cm diameter
Producers: dairies in the Treviso area