/ Our magazine / Let's get to know the aged cheeses from La Casearia Carpenedo.
/ Our magazine / Let's get to know the aged cheeses from La Casearia Carpenedo.
Among the dairy artworks of the Carpenedo family, there are some that have become a global cult: the Blu 61 which has conquered the showcases of Harrod’s in London and the Basajo which has won everything that could be won in any international competition. However, we have already talked a lot about them on our portal. We present three others that represent the history of the evolution of the cheese affinements technique in the cellars of Camalò.
Its story is beautiful and charming and is part of the zest of Antonio Carpenedo in his search for new ways and techniques to refine cheese. Antonio tells us that one day, driving down from Monte Grappa with his wife Giuseppina, he saw a tractor in front of him pulling a cart of dried hay. It released an intoxicating scent of flowers and grass that inspired Antonio to have an idea: he signaled to overtake it and then stopped in front of the tractor. He asked the farmer if he could have some of that hay: “Te lo pago, dime quanto te vien” (I’ll pay you, tell me how much you want) with his Venetian dialect and his resourcefulness. The farmer wanted nothing in return, in fact, he gave him enough to fill the trunk. That was the first hay used to refine the tomes and obtain the incredible Vento d’Estate. It was from that summer breeze scented with hay that hit his face on that August Sunday, that the idea of one of the greatest refined cheeses in the Italian production landscape was born.
If it works with wine, why shouldn’t it work with beer? This must have been the question in the Carpenedo house. Because in the cellars of Camalò, that’s exactly how it is: every day they try to experiment with something innovative, but always sensible. And indeed, beer is the new frontier of affinements. A great partnership with one of the most important quality breweries in Veneto, Pedavena, from which the lees of the boilers are obtained at the end of the malt and hop fermentations. The Caciobirraio is a cheese that maintains the scent and aroma of beer intact, and for this reason, it is undoubtedly a culinary miracle! Attention: the skill of the Carpenedo family lies precisely in their ability to refine in the true sense of the word because they can make the aromas penetrate the cheese's paste. Therefore, tasting becomes an incredible and surprising experience.
A cheese that leaves you speechless! An evolution that eventually led to the more famous Blu 61 and Basajo. A blue cheese of the highest quality that is left to mature with herbs of all kinds. It could be defined as a mix between Blu 61 and Vento d’Estate. A true explosion of flavors with a beautiful floral expression and an incredible and unexpected wildflower honey finish. Toma Blu is the essence of the Carpenedo refining technique. A product that has a particular characteristic: one piece leads to another and you can’t stop! You can either become addicted to Toma Blu or go into withdrawal! It all depends on your perspective.
Bernardo Pasquali
S&M
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