Blue sheep basajo refined with passito, whole: online sale

Blue sheep basajo refined with passito, whole

€ 79,90 for Forma intera 1,4 kg

QTA Warn when available

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

Blue sheep basajo refined with passito, whole

Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that begins in the early '900 with his father Ernesto who carried out the important activity of casein, which in Treviso dialect means a grocer of a food store. Antonio took over the company in the '60s and started his activity showcasing creativity and wisdom in the aging process. Techniques that have led to the production of masterpieces that have even convinced the famous luxury food Harrod's to display them among its windows in London. The Basajo is a delicious cheese! Aged in fine sweet wine, Zibibbo di 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, whole

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, whole: use in the kitchen

The basajo has a taste impact of great complexity and pleasure. Linked to 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. Multiflower and acacia honey. Dried fruit, apricot, white grape, figs. On the palate, a delightful creaminess and a very gentle and delicate blue cheese sensation. A sinuous and caressing cheese on the palate. Excellent as a dessert substitute, in pure French style. Alternatively, with slightly salted crostini. Great to pair with sweet white wines, Zibibbo from Pantelleria, Recioto di Soave, and it can also be matched with soft distillates from aromatic grapes or medium-aged calvados.