Blue sheep basajo refined with passito, whole

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. 

Blue sheep basajo refined with passito, whole: How is it produced

La Casearia Carpenedo, Veneto

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