Blue sheep basajo refined with passito, 1/2 in the shape of 700g

Blue sheep basajo refined with passito, 1/2 in the shape of 700g

Antonio Carpenedo represents one of the most important affinage realities of cheese in Italy. A story that begins in the early 1900s with his father Ernesto, who carried out the important activity of casérain, which in Trevisan dialect means the small goods seller of a grocery store.

Antonio took over the company in the '60s and began his activity, showcasing creativity and wisdom in the practice of affinage. Techniques that have led to the production of masterpieces that even the famous luxury food Harrod's has displayed in its windows in London.

The Basajo is a delicious cheese! Aged in exquisite sweet wine, Zibibbo di Pantelleria. A blue cheese made from sheep's milk in the style of the French Roquefort, with strains of Penicillium roqueforti. The cheese is then coated with white raisins.

Blue sheep basajo refined with passito, 1/2 in the shape of 700g: How is it produced

La Casearia Carpenedo, Veneto

Ingredients Blue sheep basajo refined with passito, 1/2 in the shape of 700g

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 crust.
Contains SULFUR DIOXIDE

Nutritional values

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