€ 21,50 for 350g ca.
Antonio Carpenedo represents one of the most important cheese aging realities in Italy. A story that starts in the early 1900s with his father Ernesto who carried out the important activity of casaìn, which in Treviso dialect means delicatessen owner of a grocery store. Antonio took over the company in the 1960s and began his activity, showcasing creativity and skill in the art of aging.
Techniques that have led to the production of masterpieces that even the famous luxury food Harrod's has exhibited in its windows in London.
The Basajo is a delicious cheese! Aged in fine passito 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 in white raisins.
Raw sheep's MILK, salt, rennet, lactic ferments, Penicillium Roqueforti, white passito wine (min. 1.9%) and dehydrated Chilean grape (Chilean grape, sunflower seed oil) (min. 0.1%) in crust.
Contains SULPHUR DIOXIDE
Energy Value Kcal 366
Energy Value Kj 1513
Fats 32 of which Saturated Fatty Acids 20.6
Carbohydrates 3.86 of which Sugars 1.93
Proteins 14.4
Salt 1.77
The basajo has a taste impact of great complexity and pleasantness. Linked to the aging in a fine white passito, it carries with it all the essential aromas, the scent of dried fruit, cashews, almonds, walnuts, and gentle hazelnut.
Wildflower and acacia honey. Dried fruit, apricot, white grapes, figs. On the palate, a very pleasant creaminess and a very gentle and delicate sense of blue cheese. A sinuous and caressing cheese on the palate.
Excellent as a dessert substitute at the end of a meal, in pure French style. Or with slightly salty crostini. Great to pair with sweet white wines, Zibibbo from Pantelleria, Recioto di Soave, and it can also be paired with soft distillates from aromatic grapes or medium-aged calvados.
€ 21,50
for 350g ca.
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Veneto
Blue sheep basajo refined with passito 350g
