Casearia Carpenedo: cheeses of dedication and innovation.

There are stories that are told with the pride of a gaze, and the one from La Casearia Carpenedo is just one of these. If you are fortunate enough to meet Antonio Carpenedo, let yourself be captivated by his smiling eyes, those of a man who has laid the foundations of a Veneto miracle where creativity and strength of spirit, as well as courage and passion, have left behind years of poverty and difficulties, although in environments filled with humanity, to make way for the success of ideas.

His work has always been seen as a challenge to modernity, as dedication to innovation, as a gateway to a better future for the family, as a sense of duty and as the value of continuity. For him, building means leaving a mark. It is from these distinctive elements that the Veneto miracle is characterized, which has united the best entrepreneurial expressions of the 60s-70s, of which the Carpenedo family is a significant interpreter with its production of cheeses.

Their story begins entrenched in the dawn of history: a document from 1858 states that a certain Domenico Carpenedo delivered “formai inscartosai de cretta e foiame” (cheese wrapped in clay and leaves) to a convent of nuns. A family tradition without interruption. An exciting journey that accompanied Antonio Carpenedo's father, Ernesto, founder of La Casearia Veneta, through his small "botegheta" of food where he practiced the art of "casoin." A small shop where you could find everything from flours to cheeses, bread, cured meats, guts, salt, oil, cod, spices, and much more. So much passion and the art of smile and hospitality that still accompany the Carpenedo family today when you arrive at their aging cellars.

It was in the '60s that Antonio Carpenedo began his thrilling love story with the world of cheese, when he built a small dairy in the village of Rovarè di San Biagio where he produced local typical cheeses, particularly the “Casata Carpenedo,” the forerunner of the current Casatella Trevigiana DOP.

The art of aging began in 1976 when, almost by chance, Antonio rediscovered an ancient tradition according to which cheese wheels could be hidden among grape pomace to age them. A technique that some farmers continued to apply and had the benefit of giving cheese flavor and longevity. Antonio patented this technique and named his cheeses aged in the grape pomace “Ubriaco.” This name, attributed to him, is now found on cheese counters in Italy and abroad.

Antonio still visits his aging rooms and the barrels where the wheels rest along with various aromas, wines, and scents that produce true works of art daily. The Carpenedo family business continues with Antonio's sons, Alessandro and Ernesto (who is named after the grandfather), and the range of products has expanded.

La Casearia has opened a new frontier in the world of cheese: their products are considered true “cult” items, unique works of art that have captivated the most refined palates on the planet. The national and international awards are countless! The display of Blu 61 in the windows of Harrod's in London, the presence in the best kitchens of Michelin-starred chefs around the world, entry into the new markets of the Far East, and the consolidation of excellent markets in the United States. A long story made of sacrifices and dedication, of silences and hard work, of successes and humility. A long and extraordinary adventure that is passed down from father to son with a common denominator: the light in their eyes.

Bernardo Pasquali

S&M