Antonio Carpenedo represents one of the most important cheese aging realities in Italy. The story begins in the early 1900s with his father Ernesto, who was a casein worker, which in the Treviso dialect means grocer of a grocery store. From the 1960s, Antonio took over the company and began his activity, showing creativity and expertise in the practice of aging. Techniques that have led to the production of masterpieces that convinced even the famous luxury food 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.
Costs of £46.70, free from £290.00
Antonio Carpenedo represents one of the most important cheese aging realities in Italy. The story begins in the early 1900s with his father Ernesto, who was a casein worker, which in the Treviso dialect means grocer of a grocery store. From the 1960s, Antonio took over the company and began his activity, showing creativity and expertise in the practice of aging. Techniques that have led to the production of masterpieces that convinced even the famous luxury food 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.
