Full form tuff 1.5 kg

Cheese made from pasteurized cow's milk aged for 60-90 days. Soft white pasta. Sweet and aromatic with a slight spicy note and a nice savory flavor. 

Among the hills of Roncà, beneath the ancient volcano of Calvarina, the story of the Roncolato family and their dairy begins. In the 1920s in Brenton, Ermenegildo with his sons Angelo and Romano started the cheese-making activity. Green pastures climb up to the highest peaks of the Lessini Mountains, the Little Veronese Dolomites. Since '64 the dairy has been taken over by Romano, who named it La Casara. This long tradition continues today with the children Giovanni, Gildo, and Letizia and has become one of the most important and refined quality realities in the Veneto and Italian production landscape. Giovanni has been the true promoter of the rebirth of the Veronese DOP Monte Veronese and has especially sought from the beginning to bring young people back to the Veronese mountains to reclaim the tradition of the malghe. Today La Casara is multi-awarded in international competitions and offers a wide range of their own production cheeses made from cow, goat, and sheep milk. Over time, Giovanni has become a refined selector of cheeses from around the world, and here we present some of them. La Casara also has its own production of cured meats thanks to free-range farms in the lands of Brenton, from which the famous and rare soppressa comes. Authentic flavors, local specialties, and genuineness are the fundamental characteristics of this beautiful Italian reality.