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Tavoliere

Producer
La Casearia Carpenedo
Country
Italy
Region
Veneto
Size
13 in diameter x 4 in height
Website
www.lacasearia.com
Milk
Cow
Treatment
Pasteurised
Classification
Firm
Rennet
Animal
Rind
Flavor Added
Style
Alpine-style
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”).  

Talvoliere is a semi-firm cheese aged for 45 days and rubbed with tomato sauce and extra-virgin olive oil.

Tasting Notes

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. 

Pairings

Pair it with a Sauvignon Blanc or with a pale ale.

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