The Dolomitico cheese aged with double malt beer from La Casearia Carpenedo carries a story of friendship and talent. It was the summer of 1997. During a hike in the Dolomites, Antonio Carpenedo met by chance a master brewer who piqued his curiosity. He passionately introduced him to a largely unknown world, beer. A beer made with passion, combining local products like barley and mountain water. A product created with the timing of nature and the patience of those who know how to wait for the right moment. It is here that Antonio finds himself and decides to transfer the flavor of this Dolomitic beer to his cheese. The Dolomitico: carefully and passionately aged, transformed with that unique beer, the protagonist of a chance encounter, a spark of creativity. A blue cheese made with pasteurized cow's milk and aged for at least 50 days. A cheese that tastes of barn and malt in a pleasant enchantment given by the blue veining.
