€ 46,42 for 1/4 di forma, 1,75kg ca.
The cheese Don Carlo comes from Puglia and is a noble cheese of medieval origin selected directly by Antonio Carpenedo. Made with raw cow's milk and aged for at least 3 months, it is produced in the historic Masseria del Duca in Crispiano, in the Taranto hinterland among the expanses of centuries-old olive groves.
It is not easy to date the birth of Don Carlo, as its recipe has been passed down from generation to generation, from one cheesemaker to another, within the walls of the masseria since the time it belonged to the family of the Duca de Sangro, a wealthy feudal lord since the '600. Even today, the milk collected daily is processed using the ancient recipe that involves the use of goat rennet.
The Don Carlo from Masseria del Duca has been awarded a Special Mention at the Concorso Nazionale Alma Caseus Cubis di Parma 2012 and won the gold medal at the Italian Cheese Award in 2015.
The cheese Don Carlo (which we present here in a quarter wheel) from Masseria del Duca in Crispiano and distributed directly by La Casearia Carpenedo is a splendid example of firm cheese, dry, crumbly, and reducible into flakes. Therefore, it is suitable for being grated. Excellent for refined appetizers with a drizzle of extra virgin olive oil and fruity white wines.
Cylindrical in shape, this canestrato cheese is treated on the rind with the extra virgin olive oil from its own farm. The paste is pale yellow. The floral aroma of olive oil contrasts with the spicy and strong notes given by the use of kid rennet. Pleasantly savory flavor, intense taste that becomes increasingly bold, with delightful spicy notes.
€ 46,42
for 1/4 di forma, 1,75kg ca.
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Apulia
Don Carlo 1/4 in shape
