La Casara Roncolato

Among the hills of Roncà, beneath the ancient volcano of Calvarina, begins the story of the Roncolato family and their cheese dairy.
In the 1920s in Brenton, Ermenegildo along with his sons Angelo and Romano, started the cheese-making activity. Green pastures winding up to the highest peaks of the Lessini Mountains, the Little Veronese Dolomites.

Since 1964, the cheese dairy has been taken over by Romano and he named it La Casara. This long tradition continues today with his children Giovanni, Gildo, and Letizia and has become one of the most important and refined realities in the Veneto and Italian production landscape.
 

La Casara Roncolato: a long tradition and a wide range of in-house produced cheeses

Giovanni has been the true promoter of the rebirth of the DOP veronese Monte Veronese and has especially sought since the beginning to bring young people back to the Veronese mountains to reclaim the tradition of the malghe. Today, La Casara Roncolato is multiple award-winning in national competitions and offers a wide range of in-house produced cheeses: cow, goat, and sheep.

Over time, Giovanni has become a refined cheese selector and here we present some of them. La Casara Roncolato also has a pig farm in the lands of Roncà, from which the meat used to produce the famous and rare Sopressa di Brenton comes. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.