Antonio Carpenedo represents one of the most important cheese aging businesses in Italy.
A story that begins in the early 1900s with his father Ernesto, who carried out the important activity of casein, which in Treviso dialect means the delicatessen of a grocery store.
In the 1960s, Antonio took over the company and started his activity, showcasing creativity and wisdom in the aging practice. Techniques that have led to the production of works of art that have also convinced the famous luxury food Harrod's to display them 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 covered with white raisins.
Raw sheep's MILK, salt, rennet, lactic ferments, Penicillium Roqueforti, white passito wine (min. 1.9%) and dehydrated Chilean grapes (Chilean grapes, sunflower seed oil) (min. 0.1%) in rind.
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 pleasure.
Tied to the aging in a fine sweet white wine, 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. The taste is a very pleasant creaminess and a gentle and delicate blue cheese sensation. A sinuous and caressing cheese on the palate.
Excellent as a dessert alternative at the end of a meal, in pure French style. Or with slightly salted crostini. Perfect to pair with sweet white wines, Zibibbo di Pantelleria, Recioto di Soave, and it can also be paired with soft distillates from aromatic grapes or moderately aged calvados.
€ 11,50
per 200g ca.
english
ITALY
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Basajo blue sheep cheese aged in Passito 200g
Veneto
