Monteo
- Producer
- Casearia Carpenedo
- Country
- Italy
- Region
- Veneto
- Size
- 15 in diameter x 11 in height
- Website
- www.lacasearia.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Animal
- Style
- Alpine-style
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”).
Monteo is a semi firm cheese produced using milk from farms in the Veneto hills. Its name is the local dialect’s version of ‘Montello,’ the hilly area north of Treviso where La Casearia Carpenedo is located. The region is set upon a mass of red-colored alluvial conglomerations that date back to 60 million years ago, and these rocks can be seen in the cave where the cheese matures for a minimum of two months.
Tasting Notes
Monteo has a light yellow paste displaying eyelets of diverse shapes and sizes. Smell is reminiscent of fresh milk, while flavor is delicate and rounded with lingering notes of butter.
Pairings
Pair it with a Sauvignon Blanc.
