Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that started in the early 1900s with his father Ernesto who performed the important activity of casoìn which, in Treviso dialect, means delicatessen of a grocery store. Antonio, from the 1960s, took over the company and began his work 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 good cheese! Aged in fine passito wine, Zibibbo from Pantelleria. A blue cheese made from sheep milk in the style of the French Roquefort, with Penicillium roqueforti strains. The cheese is then coated with white raisins.
Shipping costs £40.63, free over £252.30
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Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that started in the early 1900s with his father Ernesto who performed the important activity of casoìn which, in Treviso dialect, means delicatessen of a grocery store. Antonio, from the 1960s, took over the company and began his work 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 good cheese! Aged in fine passito wine, Zibibbo from Pantelleria. A blue cheese made from sheep milk in the style of the French Roquefort, with Penicillium roqueforti strains. The cheese is then coated with white raisins.
