Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that begins in the early '900s with his father Ernesto, who carried out the important activity of casein, which in Treviso dialect means delicatessen of a grocery store. Since the '60s, Antonio has taken over the company and started his activity showcasing creativity and wisdom in the aging practices. Techniques that have led to the production of works of art that have also convinced the famous luxury food Harrod's to display them among its showcases in London. The Basajo is an extremely good 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 coated with white raisins.
Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that begins in the early '900s with his father Ernesto, who carried out the important activity of casein, which in Treviso dialect means delicatessen of a grocery store. Since the '60s, Antonio has taken over the company and started his activity showcasing creativity and wisdom in the aging practices. Techniques that have led to the production of works of art that have also convinced the famous luxury food Harrod's to display them among its showcases in London. The Basajo is an extremely good 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 coated with white raisins.
Shipping costs £40.16, free over £249.40
Price VAT included
