Briscola

Producer

La Casearia Carpenedo

Country

Italy

Region

Veneto

Size

8 in diameter x 4 in height

Weight

5 lbs

Website

www.lacasearia.com

Milk

Cow

Treatment

Pasteurised

Classification

Firm

Rennet

Animal

Rind

Flavor Added

Flavor

Flavor added to rind

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”).  

 Briscola is aged for four months and dunked in Barbera wine and marc, giving the rind a purple color that surrounds a paste containing sporadic eyelets. 

Tasting Notes

Savory, medium in intensity and with a slightly spicy, fruity aftertaste, aromas of Briscola are reminiscent of cherries and pepper. Notes of buttermilk and hay can also be detected.

Pairings

Pair it with a Barbera or with a Sauvignon Blanc.