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Caciobarricato

Caciobarricato
Photo Credit: La Casearia Carpenedo
  • Made from pasteurized or unpasteurized cow's milk

  • Country of origin: Italy

  • Region: Veneto

  • Family: Pasta filata

  • Type: semi-soft

  • Texture: elastic, soft, stringy and supple

  • Rind: natural

  • Colour: ivory

  • Flavour: pronounced, sharp, tangy

  • Aroma: clean, mild

  • Vegetarian: no

  • Producers: La Casearia Carpenedo S.r.l.

Caciobarricato is a pulled curd 'pasta filata' cheese, aged in barrels with red wine and marc. This pear-shaped cheese is matured for a minimum of 3 months, during which the curd is pulled and twisted to give it a soft, elastic, stringy quality. Flavour is medium intense with strong hints of wine.

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