Blue sheep basajo refined with passito 3kg: online sale

Blue sheep basajo refined with passito two whole forms 3 kg

€ 157,99 for due forme intere 3kg ca.

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Delivery in: 2 - 4 days,
Availability: oncoming
Ingredient table / Allergens: Latte, Solfiti superiori a 10 mg/L

Blue sheep basajo refined with passito two whole forms 3 kg

Antonio Carpenedo represents one of the most important cheese maturation realities in Italy. A story that begins in the early 1900s with his father Ernesto, who carried out the important activity of casoìn, which in Treviso dialect means a delicatessen owner of a grocery store. Antonio took over the company in the 1960s and began his activity showcasing creativity and wisdom in the practice of maturation. 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 a delicious 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.

Ingredients Blue sheep basajo refined with passito two whole forms 3 kg

LATTE crudo ovino, sale, caglio, fermenti lattici, Penicillium Roqueforti, vino passito bianco (min. 1,9%) e uva cilena disidratata (uva cilena, olio di semi di girasole) (min. 0,1%) in crosta.
Contiene ANIDRIDE SOLFOROSA

Nutritional values

Valore Energetico Kcal 366
Valore Energetico Kj 1513
Grassi 32 di cui Acidi Grassi Saturi 20,6
Carboidrati 3,86 di cui Zuccheri 1,93
Proteine 14,4
Sale 1,77

Blue sheep basajo refined with passito two whole forms 3 kg: use in the kitchen

The basajo has a taste impact of great complexity and pleasantness. Tied to the aging in a fine sweet white wine, it carries with it all the essential aromas, hints of dried fruit, cashews, almonds, walnuts, and gentle hazelnut. Multi-flower honey and acacia. Dried fruit, apricot, white grapes, figs. On the palate, a wonderfully creamy texture and a sensation of gentle and delicate blue cheese. A sinuous and caressing cheese on the palate. Excellent as a dessert alternative at the end of a meal, in pure French style. Alternatively, it pairs well with lightly salted crostini. Great to combine with sweet white wines, Zibibbo from Pantelleria, Recioto di Soave, and it can also be matched with soft spirits from aromatic grapes or medium-aged calvados.