Baronerosso al Barbera
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”).
Baronerosso, is a pressed, uncooked goat’s milk cheese with a wine-washed rind. Aged for a minimum of 5 months, wheels are immersed in Barbera d’Asti DOCG wine and marc for several weeks during the aging process.
Baronerosso has a white, slightly crumbly paste and a dark purple red rind. Aromas of must and sour cherries predominate, playing out in a long finish.
Pair it with a full-bodied red wine such as a Barbera, a Cabernet or Raboso Piave. For white wines, try a well-structured Franciacorta or a Chardonnay.