Ca’ briolu
Cabriolu is a washed-rind mixed sheep’s and goat’s milk cheese. This cheese’s distinguishing trait lies, above all, in its special aging process. It is reminiscent of taleggio on the palate, though our cheese is made using technology “borrowed” off the French that brings out its aromas and is made from sheep’s and goat’s milk, hence much stronger in flavour than cow’s milk. Special washing operations give the rind its classic pink colour. Ready-to-eat Cabriolu has a fine, pink, ridged, more or less sticky rind. In the area near the rind, the paste is a pale yellow and has a melting texture, while it is firmer, crumblier and white in the centre. The interior has no eyes. It has a delicate, tasty flavour with aromatic overtones, while after lengthy aging the flavour turns decidedly spicy. France and Italy (little)
Wines
it pairs well with medium-aged red wines; with a bouquet of fleshy fruit tinged with floral notes, that show richness and variation; pyramid-like and rich on the palate with great texture and sensuality, with a fresh backbone, extremely long-lingering persistence and muffled tannin.
- Etna Rosso Riserva (Sicilia ITA)
- Pinot Noir Volnay (Borgogna FRA
- Pinot Nero Dundee Hill(Oregon USA)
- Carignano del Sulcis(Sardegna ITA)
Beers
it pairs well with highly fermented beers that show a fresh aroma with a hint of fruit and flowers, an almost sweetish aroma of daisies; the fragrance of the aroma must come from the effervescence that also hits the palate immediately together with a dense body that must not be overly imposing; notes of citrus and spices on the palate, at once subtle and assertive, rich in tasty yeast, more hoppy in the finish, with an aftertaste of fruit and herbs.
- Saison
- Weizen
- Blanche
This article is also available in: Italian
