Raboso Ubriaco


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This cow's milk cheese undergoes an initial 6-month period of aging in La Casearia's cellers, after which the wheels are soaked in the Veneto's local Raboso (IGT) wine for several weeks. The cheeses are then carefully finished with an additional six months' maturation. Underneath Ubriaco di Raboso's deep violet-hued rind lies a semi-hard, pale yellow paste with small make holes scattered throughout. The aroma is distinctly that of the wine and the flavor has notes of black berry and sour cherry, finishing with a spicy yet mild zing.

    Antonio Carpenedo inherited La Casearia Carpenedo from his father, carrying on a generations-old tradition of cheesemaking in the family. With this responsibility in mind, he resolved never to waver from his ancestors' roots, producing cheese in the original, traditional fashion. Antonio's dedication to craft is matched only by his zeal to innovation, a trait that has led to unique cheeses such as the renowned "L'Ubriaco."
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