Dolomitico alla Birra
La Casearia is a creamery and aging facility in the Veneto region of Italy. The history of the company dates back to the early 1900s, when Ernesto Carpenedo began working as a “casoin” (a word in local dialect for a cheesemonger) in a shop in the village of Preganziol. Ernesto eventually founded his own company, which is today run by his son Antonio and his grandsons Ernesto and Alessandro, who have over thirty years of experience in the dairy-cheese sector. Antonio has been devoting his attention to affinage since 1976, the year that he began steeping his first rounds of cheese in wine, giving birth to La Casearia’s signature Ubriaco (which translates into “drunken”).
Dolomitico alla Birra is a blue cheese with a beer-washed rind. Aged for a minimum of 50 days, wheels are washed in both barley malt and in a double malt beer from Italy’s Dolomite region.
Dolomitico alla Birra has a dark brown rind and a dense, crumbly paste with blue veins. Scent is malty and flavor is intense and persistent with toasty notes.
Pair it with a stout.