Venetian cheese: top cheeses on Spaghetti & Mandolino

The Caseus Veneti is the most important cheese event in the Veneto region, where the best cheeses of the area are selected. Every year, this is the occasion when the greatest ONAF Masters Taster of Cheese come together.

The cheeses participating in the competition are judged by two juries: a technical jury and a popular jury. The technical commission, coordinated by Veneto Agricoltura, examines the cheeses from the 37 different categories in the competition. The popular commission, on the other hand, consists of volunteers from the public who are tasked with choosing three signature cheeses from among the gold medal winners. All awards are given directly to the cheesemakers who have physically crafted the cheese. The production chain must be short and fully known, which is very important.

Once again this year, many of the suppliers of Spaghetti & Mandolino are also winner producers. A great achievement that makes us proud and encourages us to pursue quality in the selection of products to include in our offerings.

Among the producers we want to highlight, and who have presented cheeses that scored high enough to be acknowledged among the best in their category, we cannot forget the fantastic achievement by La Casara from the Roncolato family of Roncà. An award that reinforces a beautiful project started a few years ago, aimed at processing goat's milk. With their goat caciotta, predominantly made with rennet, the Roncolato family ranked among the top three in Veneto. Another great achievement with their legendary Gialloblù, a blue cheese made with saffron, a historic product of the Verona dairy. Finally, they received an award for the Monte Veronese DOP d’Allevo, over 12 months.

A great cheesemonger from the Lessinia area, Corrado Benedetti, brings home a well-deserved medal for his Cimbro aged with Sage and Rosemary in the herb-aged cheese category. A delicate and flavorful delicacy just waiting to be discovered!

The San Pietro from Latteria Perenzin continues to maintain its prestige, representing a must-try in regional production. An extraordinary cheese with over 10 months of aging, wrapped in a natural beeswax rind.

We also highlight the excellent result obtained by Latteria di Malga Mariech in the 30-60 days aging category. A high-altitude masterpiece from the Treviso Dolomites.

Bernardo Pasquali

S&M