Description
Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that begins in the early 1900s with his father Ernesto, who carried out the important activity of 'casoin', which in the Treviso dialect means grocer of a food store. Since the 1960s, Antonio has taken over the company and started his activity, showcasing creativity and wisdom in the practice of aging. Techniques that have led to the production of masterpieces that even convinced the famous luxury food store Harrod's to display them in its windows in London. Basajo is a delicious cheese! Aged in fine passito wine, Zibibbo from Pantelleria. A blue cheese made with sheep's milk in the style of French Roquefort, with strains of Penicillium roqueforti. The cheese is then coated with white raisins.