/ Our magazine / Five award-winning Venetian cheeses for great tasting.
/ Our magazine / Five award-winning Venetian cheeses for great tasting.
Spaghetti & Mandolino has a selection of cheeses that all eCommerce in the sector envy us. Some of these are not just cheeses; they are also real works of art. Today we present to you some of these Venetian cheeses, one of the most important regions in the Italian dairy landscape, just to convince you that buying one of these cheeses means not only purchasing a culinary product but also the work of dairy artists who, with passion, determination, love for their work, and the desire to try again after numerous unsuccessful attempts, have been recognized and awarded at the most important competitions.
The San Pietro in Cera d'Api. It is a dairy gem from Latteria Perenzin (San Pietro di Feletto, Treviso). A compact cheese with rare eyes, aged in a cave for at least 60 days. Its great peculiarity is that it is covered with a natural beeswax treated crust that retains moisture and gives a pleasant velvety texture to the cheese with a typical honey flavor. As it ages, the taste takes on aromatic tones with a not excessive spiciness. San Pietro in Cera d'Api was awarded in 2015 at the World Cheese Awards as the Best Italian Cheese and the Best Cheese in Europe. This prized product of Latteria Perenzin thus became one of the 60 best artisan cheeses in the world. It also won numerous medals in 2016, although it did not achieve the coveted award won the year before.
The Blu 61. This is an exceptional blue cheese made from cow's milk by La Casearia Carpenedo (Camalò, Treviso), multi-award-winning, made by aging in Raboso passito wine and cranberries. It has a creamy texture, with a widespread presence of blue marbling due to the blue mold. It is characterized by its elegance and harmony: an intense, decisive taste, balanced by the typically sweet winey notes of Raboso passito. Blu 61 won the Gold Medal in the "blue cheeses" category at the Alma di Caseus 2012 competition, organized by the International School of Italian Cuisine led by Gualtiero Marchesi. In 2013 it was awarded by Slow Food and Onaff at the international event "Cheese" in Bra with a diploma of excellence at the "Infiniti Blu" competition held in Gorgonzola.
The Basajo Blu di Pecora Affinato al Passito. Another masterpiece from La Casearia Carpenedo: a blue sheep's cheese in the style of French Roquefort, with strains of Penicillium roqueforti. This cheese is aged in fine passito wine, Zibibbo from Pantelleria, and coated with white raisins. It won the diploma of quality and excellence at the seventh National Dairy Competition "Infiniti Blu" promoted by Slow Food, Gorgonzola, and Martesana and Onaf delegation of Milan in 2014.
The Malga Mariech. A delicacy from Azienda Agricola Ponte Vecchio (Vidor, Treviso), typical high mountain cheese made with raw milk that carries with it all the pleasantness and genuineness of the Dolomites. A dairy product aged for three months, originating from Pianezze, at 1500 meters above sea level, where the Alpine breed cows graze on pure grass rich in flowers. Malga Mariech has been declared the best fresh malga cheese of the year, winning the Caseus Veneti 2015 award.
The Monte Veronese DOP Whole Milk, 25-45 Days. A masterpiece from La Casara Roncolato (Roncà, Verona): made from raw cow's milk, it has an aging period ranging from 25 to 45 days, with an elastic rind and a slightly straw-yellow paste that has small scattered eyes. Its flavor is delicate and pleasant, smelling of particularly floral fresh milk. This Monte Veronese DOP won the gold medal at Caseus Veneti 2013 as the best DOP in its category.
In short, our portal certainly does not lack quality, and we work every day to have even more award-winning cheeses to bring to your tables. For eating well, but above all for eating good!
S&M
We recommend that you enjoy
✔ You have added the product to your cart!
