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Ubriaco di Raboso

Producer
La Casearia Carpenedo
Country
Italy
Region
Veneto
Size
12 in diameter x 3 in height
Weight
13 lbs
Website
www.lacasearia.com
Milk
Cow
Treatment
Pasteurised
Raw
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”).  

Ubriaco di Raboso, is a pressed, uncooked cow’s milk cheese with a wine-washed rind. Aged for a minimum of 12 months, the semi-hard wheels are immersed in Raboso IGT wine and marc for several weeks following the first six months of aging.

Tasting Notes

Underneath Ubriaco di Raboso’s ruby red rind is a pale yellow paste with small holes. Flavor is gentle yet full-bodied with a pleasant aftertaste reminiscent of red fruits. 

Pairings

Pair it with a Cabernet, a Raboso Piave, a Sauvignon Blanc or an Incrocio Manzoni. 

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