Blu '61 is an Italian soft blue cheese prepared with pasteurized cow's milk. The cheese was created in 2011, as a 50th anniversary gift to company owner Antonio and his wife Giuseppina.It is aged over three months during which the wheels are matured in local Raboso Passito IGT wine and cranberries. With a soft and creamy paste, and a thin red rind layered with berries on top, Blu '61 has a very striking, distinctive appearance. Aromas are of typical blue cheese but are accompanied by sweet and fruity scents of cherry. The pervasive wine flavour balanced by the creaminess of the paste, creates an intensely luscious cheese that goes well with a sweet Italian Passito or any another dessert wine.

Blu '61

La Casearia Carpenedo S.r.l.

Perlagrigia sotto cenere is a soft compact cheese made from pasteurized cow's milk. Silvers of black truffle are integrated into the paste of the cheese before pressing. After a brief aging period, the wheels are rubbed with a particular mix of spices and natural ash from beech. Flavours are aromatic, slightly spicy with sharp truffle flavour.

Perlagrigia Sotto Cenere

Ubriaco di Raboso is an Italian semi-hard cheese prepared with either pasteurized or raw cow's milk. It is a pressed, uncooked cheese with a flavoured rind that is washed in Raboso IGT wine and marc for several weeks following the first six months of ageing. It has a gentle yet full-bodied pale yellow paste with small holes, enveloped by a ruby red rind with a pleasant winey aftertaste.
Enjoy the cheese with a Cabernet, a Raboso Piave, a Sauvignon Blanc or an Incrocio Manzoni. The cheese has won many awards; the most notable ones being second place winner at the competition Caseus Veneti 2013 and third place winner at the competition Alma Caseus 2014.

Ubriaco di Raboso

The Vento d’Estate cheese is created by Antonio Carpenedo of La Casearia Carpenedo Company and is inspired by the ‘summer breeze’. The cheese has a crumbly and dense paste which is cream in colour. It has a wax rind and is aged in oak barrels under a blanket of hay which imparts it an aroma of a lush meadow. Vento d’Estate can be paired with red wine, Prosecco or Valpolicella to enjoy it thoroughly.

Vento d'Estate

Talvoliere is a semi-firm cheese made from pasteurized cow's milk. It is matured for 45 days, during which the rind is treated with tomato sauce and extra-virgin olive oil. The interior of the cheese has a distinctive appearance as the paste is riddled with random sized large eyelets. Flavour is delicate with a slight tang while the aroma is reminiscent of yoghurt and butter, with only a hint of tomato near the rind. Sauvignon Blanc or pale ale makes a great match with Talvoliere.

Tavoliere

Baronerosso di Capra is an Italian semi-hard cheese prepared with raw goat's milk. It is a pressed, uncooked cheese aged for a minimum of 5 months during which the wheels are washed in Barbera d’Asti DOCG wine and marc for several weeks. It has a white, slightly crumbly paste enveloped by a dark purple flavoured rind with a persistent winey aftertaste and aromas of must and sour cherries.Enjoy the cheese with a full-bodied red wine such as a Barbera, a Cabernet or Raboso Piave. You could also try out white wines such as Franciacorta or a Chardonnay.

Baronerosso di Capra

Stracchinata is a soft and creamy cheese made from raw cow's milk. It is a fresh cheese with a sweet and delicate flavour and sporadic eyelets. White wines and beers make a great match with Stracchinata.

Stracchinata

Caciobarricato is a pulled curd 'pasta filata' cheese, aged in barrels with red wine and marc. This pear-shaped cheese is matured for a minimum of 3 months, during which the curd is pulled and twisted to give it a soft, elastic, stringy quality. Flavour is medium intense with strong hints of wine.

Caciobarricato

Monteo is a semi firm cheese produced by La Casearia creamery in the Veneto region of Italy. It is made using cow's milk sourced from farms in the Veneto hills. The cheese takes its name from Montello, a hilly area in the province of Treviso, where La Casearia Carpenedo is located.Monteo has a pale yellow paste with 'eyes' of dissimilar shapes and sizes. It smells of fresh milk with lingering notes of butter and sharp milky aftertaste. Pair it with a Sauvignon Blanc.

Monteo

Basajo is a creamy Italian blue cheese made from raw sheep's milk and aged in passito white wine. It has a unique melt-in-the-mouth flavour with a lingering sweetness of the wine that offsets that sharpness of blue cheese.

Basajo

Caciobirraio is a soft compact cheese made from pasteurized cow's milk. It is aged for a minimum of 15 days in artisan pure malt Italian beer. This gives it a delicate, slightly bitter taste with aromatic notes of toasted malt in the aftertaste.

Caciobirraio

Carnia Altobut is a mountain cheese that comes from the But valley of Carnia region in the north-eastern Italian area of Friuli. It is a hard cooked, pressed cheese that is aged at Casearia Carpenedo from two months to one year. Wheels are proposed at three ages: Fresco (aged min. 2 months), Mezzano (aged min. 6 months) and Vecchio (aged min. 12 months).The paste of Carnia Altobut Fresco is ivory or light yellow in colour with a compact and elastic texture demonstrating sporadic holes of varying sizes. Flavour is pleasant and typical of a mountain cheese with aromas of mountain flowers. It is delicate at the beginning of the season, becoming stronger as the wheels mature.Pair the cheese with a full-bodied red wine or white wines.

Carnia Altobut

Brillo di Treviso is an Italian soft cheese made from pasteurized cow's milk and aged in local red wine. The 12-14 ounce wheels are aged for a minimum of 15 days, during which they develop a delicate and fruity flavour similar to a strong fruity Italian red wine. Each wheel is characterised by a thin burgundy rind and a slightly tangy, ivory coloured paste. Ideal as a table cheese, Brillo di Treviso can also be easily melted.

Brillo di Treviso

Caprese di Bufala is a soft pasteurized buffalo milk cheese with flakes of dried tomato in paste. After a brief aging period, the wheels are subsequently rubbed with a treatment of extra virgin olive oil and oregano. This gives it a fresh and delicate flavour and an aromatic aftertaste, reminiscent of the Mediterranean.

Caprese di Bufala

Ubriaco di Zibibbo is a semi-hard 'Pasta Filata' style cheese from Sicily, aged in Zibibbo IGT wine. It has a thin, smooth burgundy coloured rind covering a firm and elastic straw paste. Flavour is intense with strong hints of wine, accompanied by an aftertaste of honey and butter.

Ubriaco di Zibibbo

Don Olivo is a semi-soft, straw yellow cheese made from raw cow's milk. It is aged for a minimum of 4 months with extra virgin oil and black olives to create a characteristic Mediterranean flavour. The intense, rustic flavour, enhanced by the oil's tang, tastes delicious with antipasto or tapas, or melted on a grilled veggie sandwich.

Don Olivo

Cacioradicchio is an Italian soft cheese made from pasteurized cow's milk and aged with dried red Radicchio leaves. It has a compact texture with a fresh and delicate flavour that is slightly bitter because of the Radicchio.

Cacioradicchio

Toma Blu Alle Erbe is a semi-hard blue cheese, matured in barrels with hay and aromatic herbs. Its intense flavour and pleasant aroma, remind of underbrush' perfumes. The cheese is made from pasteurized cow's milk and aged for a minimum of 3 months. It pairs well with dessert wines and white wines.

Toma Blu Alle Erbe

Conciato al pepe is a hard pasteurized sheep milk cheese aged in a selected mix of black pepper. It is matured for a minimum 5 months, during which it develops a very sharp pepper flavour and an aromatic aftertaste. This cheese stood second at the Caseus Veneti 2013 in the category 'Flavoured cheeses'.

Conciato Al Pepe

Dolomitico is a semi-hard blue cheese prepared with pasteurized cow's milk. It is aged for a minimum of 50 days during which the wheels are washed in both barley malt and double malt beer from Italy’s Dolomite region. The beer wash gives the cheese a dark brown rind beneath which lies a dense, crumbly paste with blue veins. Flavours are intense and persistent with toasty notes. Pair it with a light beer or a stout.

Dolomitico

Forme is a soft pasteurized cow milk cheese aged with dried mint leaves. It is matured for a minimum 20 days, during which it develops a creamy texture and a fresh and delicate flavour.

Forme'

Provolone Mandarino Gran Riserva is a pear-shaped, pulled curd 'pasta filata' cheese, matured for a minimum of 9 months, during which the curd is pulled and twisted to give it a soft, elastic, stringy quality. Flavour is delicate until 3 months beyond which it becomes intense and spicy as the ripening proceeds on. This cheese is made from either pasturized or raw cow's milk.

Provolone Mandarino Gran Riserva

Speziato is a soft compact cheese made from pasteurized cow's milk. Silvers of black truffle are integrated into the paste of the cheese before pressing. After a brief aging period, the wheels are rubbed with a treatment of extra virgin olive oil and spices, especially cinnamon and nutmeg.
After one month of ageing, the cheese develops a thin, bronze-coloured rind that is described as "the sand of the Jordanian desert". Beneath is a soft paste with a delectable earthy truffle flavour balanced by the aromatic, spicy notes from the rind. Sauvignon Blanc or a Chardonnay makes a great match with Speziato.

Speziato

Capraricca is a soft cheese with a velvety, bloomy rind. It is made from raw goat's milk of a unique barn and is aged for minimum 15 days. The pate is sweet and supple and, tends to become runny as the cheese ripens. With a slight goaty taste, this seasonal cheese pairs excellently with regional white wines. Capraricca stood second at the Caseus Veneti 2013 in the category 'Goat's cheeses'.

Capraricca

Fragolone is a strawberry-shaped, pulled curd 'pasta filata' cheese, aged in barrique with white wine and marc. It is matured for a minimum of 4 months, during which the curd is pulled and twisted to give it a soft, elastic, stringy quality. Flavour is intense with particularly fruity aftertaste.

Fragolone

Don Carlo is a noble cheese originating from the Puglia region in southern Italy. It is produced in the historic medieval farm of "Masseria del Duca", in the province of Taranto. The recipe for the cheese was passed down through generations wherein it was dictated that the raw cow’s milk cheese be made with kid goat rennet.This pale yellow, hard cheese is aged on the location of the old farm. Its pate is crumbly and flakes easily, but is suitable for grating. The rind is rubbed with extra virgin olive oil produced on the same farm.Don Carlo has a salty taste and an intense flavour that becomes pronounced with age. The presence of kid goat rennet gives the cheese a pleasantly spicy kick. Aromatic white wines or young red wine make a great match with this interesting cheese.

Don Carlo

Carlina is a soft and creamy cheese made from pasteurized cow's milk. It is ripened for one month, during which the rind is covered in a bloom of white mould. Flavours are delicate and fresh.

Carlina

Briscola is an Italian semi-hard cheese prepared with pasteurized cow's milk. It is aged over four months during which the wheels are immersed in Barbera wine and marc, giving the cheese a purple rind that covers a paste with sporadic eyelets.
Medium intense, slightly spicy, with a pleasant fruity aftertaste, aromas of Briscola are reminiscent of cherries and pepper with a slight hint of buttermilk and hay. Pair the cheese a Barbera or a Sauvignon Blanc.

Briscola

Morlacco is a soft paste cheese made from pasteurized cow's milk. It is a fresh cheese with salty flavour and sporadic eyelets.

Morlacco

La Casatella is a soft, fresh cheese made from pasteurized cow's milk. It is aged for minimum 15 days, during which the cheese becomes compact and develops a sweet, lactic and delicate flavour.

La Casatella

Latteria San Biagio is a soft and creamy cheese made from pasteurized cow's milk. It is matured for one month, during which the cheese develops a sweet, delicate yet slightly acidic flavour.

Latteria San Biagio

Ubriaco di Nero D'avola is a hard pasteurized sheep milk cheese with black pepper, matured in Nero d’Avola IGT wine and marc. It is aged for a minimum 4 months, during which it develops a very sharp flavour with a pervasive aftertaste.

Ubriaco di Nero D'avola

Antonio Carpenedo and his sons Ernesto and Alessandro, come from an old family of cheese merchants. They have over thirty years of experience in the dairy-cheese sector and today devote themselves to producing innovative cheeses.