Description
Ubriacosecco cheese from La Casearia Carpenedo is the perfect expression of a sincere and straightforward territory, as simple as the people who create a wine for everyone, elegant and fresh like the Treviso dry wine used to revive the Ubriaco method of Antonio Carpenedo. Cheese made from cow's milk, aged for at least 4 months and then immersed in vats with grape marc and dry wine. Antonio Carpenedo's method involves precise immersion sessions, followed by periods of rest and drying, taking into account T.U.T.A., an acronym for Temperature, Humidity, Time, and Environment, essential conditions to impart the aromas and flavors to the cheese. A living matter that must be respected and guided towards perfect transformation, requiring artisanal attention for each form, for each batch, on every single day of processing.