Top 18 Venetian Cow's Milk Cheeses

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

Caseificio San Rocco is an Italian cheese producer located in the region of Veneto. The company specializes in crafting artisan cheeses using traditional methods passed down through generations. They produce a variety of cheeses, including Asiago and Montasio, both of which are recognized with Protected Designation of Origin (PDO) status. The company emphasizes the use of high-quality local milk and seasonal production techniques. San Rocco products are available in both domestic and international markets.Expand

Lattebusche is a well-known Italian dairy cooperative based in the town of Busche (municipality of Cesiomaggiore) in the province of Belluno. Founded in 1954 as a local milk processing cooperative, it is now considered one of the leading dairy producers in northern Italy. The cooperative operates several production facilities, including dairies in Busche, Sandrigo, Resana, and Chiusa di Pesio, where a wide variety of cheeses, butter, milk, and other dairy products are made, mostly from milk supplied by local farmers. Lattebusche places strong emphasis on the quality of raw materials, product traceability, and sustainable practices in agriculture and milk processing. Its products often carry DOP (Denominazione di Origine Protetta) certifications, which guarantee the authenticity of origin and traditional production methods.Expand

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

Latterie Vicentine is a cheese producer based in Vicenza, Italy. It specializes in producing a variety of cheeses, leveraging local milk sources to create products that emphasize the region’s traditional flavors and techniques. This cooperative structure supports local dairy farmers by providing a stable market for their milk, fostering community economic stability and sustainability.Expand

Caseificio Pennar is a renowned dairy cooperative founded in 1927 in Asiago, at an altitude of 1,070 meters above sea level. The cooperative brings together around fifty local farms and alpine huts, which supply high-quality milk for cheese production. It is specialized in the production of Asiago DOP cheese, with a particular focus on the varieties labeled "Prodotto della Montagna" (Mountain Product), made exclusively from the milk of cows grazing on alpine pastures between 1,000 and 1,700 meters in elevation. This practice contributes to the rich flavor and high vitamin content of the milk. The cheese production process at Caseificio Pennar is based on traditional methods. The cheeses are aged on spruce boards in underground rooms with specific microclimatic conditions, which promote the development of unique aromas and textures. Visitors are welcome to tour the production facilities and enjoy cheese tastings at the shops in Asiago and the surrounding area.Expand

Fior di Maso is a brand that represents Ca.Form, a renowned Italian dairy company with a rich tradition spanning over a century. Located in Thiene, in the heart of the Veneto region of Italy, the company is known for producing high-quality cheeses, with an emphasis on authentic products protected by geographical indications. Ca.Form was founded in 1887, and over the generations, it has developed and improved its dairy techniques while maintaining a respect for traditional production methods. The company quickly became a leader in the cheese industry, with products that are recognized and cherished both in Italy and around the world. With a continuous focus on quality, Fior di Maso expanded its business to international markets in 2013. The company established branches in Japan and the United States. Specialized retail spaces were opened in Tokyo and Yokohama, allowing Japanese consumers to experience authentic Italian craftsmanship through tastings and direct sales. This global expansion enabled the brand to reach customers in more than 54 countries. The cheeses of this brand are made with great respect for traditional production techniques, but with the application of modern technologies that ensure the preservation of freshness and quality. Each product carries a piece of Veneto and the rich history of this region.Expand

This semi-hard to hard cheese is available in two main varieties: the fresh Asiago Pressato and matured Asiago d'Allevo. Depending on the length of aging, d'Allevo is marketed as Mezzano (4-6 months), Vecchio (10 months and over) and Stravecchio (15 months and over). It has a subtle nutty aroma and a rich piquant taste. Because its hard texture makes it perfect for grating, Asiago Stravecchio is excellent in risottos, ravioli, and pasta dishes, while Mezzano is often served as an appetizer accompanied with radicchio, elderberry or pear jam, fig mustard, and other fruit and vegetable spreads. Produced on the Asiago plateau since the year 1000, this cheese was known among locals as Pegorin because, in the past, only sheep milk was used (pecora means sheep in Italian). Today, Asiago cheese is made from cow's milk and production takes place in the provinces of Vicenza, Treviso and Padua in the Veneto region, and in Trento in the autonomous region of Trentino-Alto Adige. Also, since the cheese has a protected designation of origin in Italy and the EU, only Asagio produced in those provinces from the milk from the farms in those areas can have the PDO/DOP status.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

Named after a river which runs through the province of Belluno, the northernmost part of Veneto, Piave is a cooked hard cheese made with pasteurized cow’s milk. It is available in following varieties: Fresco (fresh), Mezzano (aged for 60-80 days), Vecchio (aged for more than 180 days), Vecchio Selezione Oro (aged for 12 months) and Vecchio Riserva (aged for 18 months or longer). Fresh Piave has a sweet, lactic flavor, which becomes more intense and slightly piquant as the cheese ripens. Piave Mezzano is excellent for preparing cheese soufflé, while the more matured versions are perfect for adding flavor to various risottos and pasta dishes. Piave is also an essential ingredient of Formai Frit - fried cheese with polenta and sauerkraut, a traditional Belluno dish.Expand

Traditionally produced in the northern Italian region of Veneto, namely the province of Verona, Monte Veronese is a semi-hard cheese made from cow's milk. It is a typical product of Monti Lessini and Monte Baldo mountains, a geographical area known for its long tradition of dairy cattle farming. Monte Veronese cheese is available in two varieties. Monte Veronese Latte Intero is made with whole milk and matured for about 30 days. It has a softer texture and a delicately sweet flavor reminiscent of fresh milk and cream. This table cheese is best enjoyed as an appetizer, on pizza or in sandwiches, and pairs perfectly with rosé, sparkling, and white wines. Monte Veronese d'Allevo is made from semi-skimmed milk and matured for at least 90 days. It has a pronounced aroma of ripe butter with notes of aromatic herbs such as sage, and a much stronger flavor, ranging from buttery to nutty. It tends to become slightly spicy with further aging. Monte Veronese d'Allevo is more suitable for grating and it's typically used for preparing traditional risotto and pasta dishes. It pairs well with full-bodied or even fortified wines.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

Sottocenere al Tartufo is a traditional cheese hailing from the Veneto region. This black truffle-infused semi-soft cheese is made from pasteurized cow's milk and it's aged in ashes, as its name suggests (sottocenere means under ash). The rind is also rubbed with spices such as coriander, liquorice, cloves, nutmeg, cinnamon, and fennel, which provide great aromas. Underneath the natural rind, the texture is smooth and firm, with bits of truffles dispersed throughout the paste. The aromas are intense, exotic, and spicy, while the flavors are savory, creamy, and salty. It's recommended to eat Sottocenere al Tartufo on its own and pair it with a glass of sparkling wine or Barbera.Expand

Barricato al pepe is an Italian cheese hailing from the region of Veneto. The cheese is made from pasteurized cow's milk. It's first left to age for 4 months before it's coated with peppercorns, and the cheese is then aged in oak barrels for 6 more months before consumption. Underneath its natural rind, the texture is semi-hard, firm, and crumbly, dotted with black peppercorns. The aromas are spicy and fruity (from wine residue in the barrels), while the flavors are rich, spicy, and buttery. It's recommended to pair Barricato al pepe with a glass of Riesling or Gewürztraminer. The word barricato refers to the method of aging the cheese in oak barrels.Expand

Fodom is an Italian semi-soft cheese produced in the region around Livinallongo del Col di Lana since 1983 It is made from raw, semi-skimmed cow’s milk – most commonly from the Bruna cow breed. The cheese is cylindrical in shape and elastic, yet dense in texture. On the interior, it has a large number of regular holes. The flavor is slightly acidic and reminiscent of yogurt, with bitter, herbal notes.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