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”).
Talvoliere is a semi-firm cheese aged for 45 days and rubbed with tomato sauce and extra-virgin olive oil.
With a striking paste containing large eyelets, Tavoliere is mild in flavor with a slight tang. Aromas are reminiscent of yogurt and butter, with only a slight hint of tomato near the rind.
Pair it with a Sauvignon Blanc or with a pale ale.