Top 9 Local Cow's Milk Cheeses
in the Province of Treviso

La Casearia Carpenedo is a cheese producer based in Italy, known for its innovative approach to affinage, the process of aging cheeses. The company collaborates with affineur Antonio Carpenedo, who brings traditional techniques and creative flair to cheese aging, including infusing cheeses with wine and other local products. Among their notable creations is the Ubriaco cheese, which is aged with the remains of wine grapes after pressing.Expand

Latteria Moro Di Moro Sergio is a cheese producer located in Italy. They specialize in producing traditional Italian cheeses.Expand

Ubriaco is a unique Italian cheese hailing from Treviso in the region of Veneto. The cheese is traditionally made from cow's milk. It is left to age, and during the last few months of aging, Ubriaco is soaked in dry and sparkling Prosecco wine with seeds, skins, and other leftovers from the process of making wine. When fully mature, Ubriaco has a soft texture which becomes firmer and crumblier with further aging. Its aroma is floral, while the flavors are rich, full, and fruity. It is believed that the cheese was developed during WWI, when local farmers used to hide their cheeses from soldiers by placing the cheese in wine barrels. Pair Ubriaco with a glass of Primitivo or Montepulciano wine.Expand

Morlacco or Morlacco di Grappa is an Italian cheese originating from the Mount Grappa area in the provinces of Treviso, Belluno, and Vicenza. It is made from cow's milk and has a natural elastic rind. Its aroma is fresh and delicate, the texture is open, soft, and creamy, while the flavor is slightly salty, milky, and buttery with hints of grass and lemons, becoming tangy with further maturation. It is usually aged for 20 days, but it can be left to mature for up to 3 months. Morlacco is best paired with berries, strawberry jam, and medium-bodied white wines.Expand

Bastardo del Grappa is a traditional cheese made from cow’s milk from two milkings – one from the evening, and the other from the following morning. In the past, it was produced from mixed milk, hence the word bastardo in the name. It is produced in the area of Monte Grappa in Veneto, hence the name. The cheese matures from 120 to 180 days and is characterized by its thick and rough rind, while small holes are scattered throughout its pale yellow interior. The flavor of Bastardo del Grappa is intense, pleasant, and never spicy. It is recommended to pair the cheese with apples, berries, pears, pear mostarda, young red wines, and medium-bodied white wines.Expand

Produced in the Veneto region, namely the province of Treviso, Casatella Trevigiana is a soft cheese made from whole cow’s milk. The name of this cheese is derived from the word 'casa' (home) because it was traditionally homemade on every farm in the wider Treviso area. Characterized by its delicate aroma and quite sweet, creamy flavor, Casatella is often served with grilled polenta and Radicchio Rosso di Treviso, and pairs well with white and sparkling wines.Expand

S-cèch is a traditional cheese from Segusino, a small village in Veneto, Italy, integral to local culture and identity. Made from unpasteurized whole milk, it showcases the resourcefulness of the community, where small quantities of milk were turned into a prized product. S-cèch can be enjoyed fresh, with a mild flavor, or aged, developing a firm, compact texture and a strong, slightly spicy taste. The cheese-making process begins by combining skimmed evening milk with freshly milked morning milk, heating it to 34°C, and adding rennet. Traditionally, rennet was made from the dried and smoked stomachs of milk-fed calves. The milk coagulates, forming curds, which are carefully broken and reheated to 38–40°C, depending on whether a fresh or aged cheese is desired. The curd is molded, pressed, and salted before aging for 20 days on wooden boards, during which it is turned and washed daily. The result is a cheese with a soft, deep yellow crust and a firm, flavorful interior. S-cèch holds cultural significance in Segusino, celebrated during events like Carnival, where it was paraded as a symbol of local pride. Its rich flavor and artisanal preparation make it a cherished emblem of Segusino’s heritage.Expand

Fromajo Inbriago is an Italian cheese known for being soaked or aged in wine or grape must, which gives it a unique flavor and appearance. The name translates to "drunken cheese" in Italian, highlighting its distinctive production method that originated in the Veneto region, especially around Treviso. Typically made from cow's milk, Fromajo Inbriago undergoes a maturation process where it is submerged in crushed grape pomace or wine for several months, allowing it to absorb flavors from the wine and grape skins. This results in a fragrant, fruity, and intense flavor profile that is often described as piquant with a winey aroma. Its appearance is striking, with a deep purplish-brown rind from the wine or grape skins, contrasting beautifully with the creamy, semi-soft interior. The tradition of making Fromajo Inbriago is said to have originated during World War I when farmers hid their cheeses in wine vats to protect them from soldiers. Fromajo Inbriago can be enjoyed on its own or used in various culinary applications, pairing well with a variety of foods and wines, making it versatile for cheese boards, salads, and pasta dishes.Expand

Blu '61 is a blue and soft cow's cheese made from pasteurized milk, first created in 2011 by Casearia Carpenedo from Treviso province in Veneto. It has a soft and creamy texture, a thin red rind, and a layer of cranberries on top. Wheels of Blu '61 are matured for two to three months in a mixture of local Raboso Passito IGT wine and cranberries, resulting in fruity flavors that balance out the strong flavor of blue cheese. Naturally, because of this, it pairs well with sweet red wines and dessert wines. Also, although fairly new on the market, Casearia Carpenedo's flagship product, Blu '61 has gained a cult following and is much appreciated internationally. Expand

Briscola is an Italian cheese hailing from the region of Veneto, where it's produced by La Casearia Carpenedo. The cheese is made from pasteurized cow's milk and it's left to age for at least 4 months before consumption. During the aging process, the wheels are washed in Barbera wine and marc. Underneath its purple washed rind, the texture is semi-hard, firm, and open with sporadic eyes dispersed throughout the body. The aromas are pleasant, milky, and slightly spicy, while the flavors are savory, strong, and spicy with a fruity aftertaste reminiscent of cherries. Hints of hay and buttermilk can also be detected. It's recommended to pair the cheese with a glass of Sauvignon Blanc or Barbera.Expand

Brillo di Treviso is an Italian cheese hailing from Treviso, Veneto, as the name suggests. The cheese is made from pasteurized cow's milk and it's left to age for at least 15 days in local red wine before consumption. Underneath its wine-soaked purple rind, the texture is soft and compact. During the aging process, the wheels develop delicate and subtle fruity aromas, while the flavors are fruity and tangy. Brillo di Treviso melts well and when it's not added to dishes, it's recommended to serve it as a table cheese. Pair it with a glass of Chianti or Beaujolais.Expand