Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that begins in the early 1900s with father Ernesto who performed the important activity of casein which, in Treviso dialect, means grocery store delicatessen. Antonio, from the 1960s, takes over the company and begins his activity showcasing creativity and wisdom in the practice of aging. Techniques that have led to the production of works of art that have convinced even the famous luxury food Harrod's to display them in its windows in London. The Basajo is a very tasty cheese! Aged in fine passito wine, Zibibbo from Pantelleria. A blue cheese made from sheep's milk in the style of French Roquefort, with strains of Penicillium roqueforti. The cheese is then covered in white dried grapes.
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Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that begins in the early 1900s with father Ernesto who performed the important activity of casein which, in Treviso dialect, means grocery store delicatessen. Antonio, from the 1960s, takes over the company and begins his activity showcasing creativity and wisdom in the practice of aging. Techniques that have led to the production of works of art that have convinced even the famous luxury food Harrod's to display them in its windows in London. The Basajo is a very tasty cheese! Aged in fine passito wine, Zibibbo from Pantelleria. A blue cheese made from sheep's milk in the style of French Roquefort, with strains of Penicillium roqueforti. The cheese is then covered in white dried grapes.
