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Cheese Culture

Blu 61

Blu 61

Cheese Type

The story of La Casearia Carpenedo begins in the early 1900s, when Ernesto Carpenedo opened a small cheese shop in the village of Preganziol in Treviso, Italy. He handed this down to his son Antonio, who began refining cheese in 1976. After hearing stories of cheese being hidden in vats of wine to stop it being taken by invading forces, he began dipping the cheese into vats of grape marc. Today Antonio is assisted by his sons Ernesto and Alessandro and their range of cellared cheeses are known all over the world. 

Antonio Carpenedo created this cheese in celebration of the 50th anniversary of his marriage to Giuseppina in 1961. A cheese to fall in love with that reflects the passion they both have for cheese.

This creamy blue cheese is ripened for sixty days before being matured with fine Raboso Passito wine and red cranberries that harmonise to create a very well structured, elegant blue cheese.

Please contact one of our friendly sales representatives to enquire about our cheeses.

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