La Casearia Carpenedo

 

The story of Casearia Carpenedo begins in the early 1900s. Antonio Carpenedo, since he was a child, helped his father, Ernesto, in the shop, growing up in this environment. Antonio's adventure began in 1969 with the "Casata", now known as "Casatella Trevigiana DOP", with which he won the "SPINO D'ORO" in the city of Thiene, and with Montasio, he won the Gold Medal for Montasio DOP.

The maturation activity began in 1976 when Antonio learned of a tradition among farmers in the Piave area during World War I: placing cheese wheels under fermenting pomace to hide and protect them from soldiers' looting.

Antonio, struck by this story, was guided by an intuition that led him to create the first wheels of "cheese under pomace", discovering how aging with wine could enrich cheese with quality, unique colors, flavors, and aromas.

A few years later, he decided to register the trademark "Ubriaco", the first important trademark registered by Casearia Carpenedo.

Antonio was the first to introduce the famous cheese "Ubriaco" to the market.

Today, Casearia Carpenedo is a leading company in Italy for Aging, a technique that transforms cheese into something special through natural fermentation processes.

Many of their products are lovingly defined as "Products of the Cellar".

 

 

His childhood spent among the shelves of his father's shop left him with an imprint of genuine flavors, the truth of tasty experiences that are magically preserved in the shelves of his memory. We share a beautiful reflection of his on his past and present.

«I remember the old wooden planks crowded with aging cheeses, learning the importance of temperature, humidity, time, and environment. I have always considered cheese to be something alive, a creature capable of extraordinary evolution, caressed by my father's rough hands, who would occasionally knock on the rind as if asking for permission. I then got my hands into the dough, personally creating cheeses in my dairy. What a wonderful and rich adventure it has been to make cheese, cherishing the years spent in the shop, thus completing a puzzle that has been on the table of life for years, still unfinished. How to transfer those lost flavors, changed after the war? Create, age, refine, and then transform a cheese into an emotion. My method, the Antonio Carpenedo method, was the answer, with the first cheese Ubriaco, the Ubriaco di Raboso, which will soon be forty years old. With it, I put all of myself into marrying wine with the flavors of the land, to return to being moved and to make you live moments and nuances, no longer distant and distinct from tastes. Because the difference lies in the details. Experience has given me the ability to prepare cheese to embrace flavors. 

This process is often ignored by most. Being able to evolve a cheese to be then aged is a fundamental part of creating a unique product because we change its organoleptic characteristics. It completely transforms and becomes a container of flavors, a bank of aromas, whether we are talking about wine, spices, or hay. I always say that cheese falls in love, and thanks to this, it completes itself to give us unique emotions.

The work begins with love for animals, providing them with good food to have excellent milk, healthy and rich in aromas to transfer, maintain, and enhance in aging. Without this control of the entire supply chain, any subsequent type of processing would be useless and below my expectations. Every link in this chain is important for achieving an excellent and lasting result.

In my life, I have tried to put love into everything I do and I wanted to celebrate my wife and our union with the Blu 61, because she has been and is what completes me. 50 years sharing a dream, hard work, and satisfaction, all within my cheeses, which I imagine, create, and refine for almost 40 years.»