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Cheese Culture

Vento d'Estate

Vento d'Estate

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. 

The name Vento d'Estate translates as “summer wind”. The inspiration for this cheese came in 1998 when Antonio was driving with his wife through the mountains following a tractor pulling a wagon of hay. The smell was fantastic, so he stopped the farmer and bought some of the hay. After some experimentation Antonio managed to get the full aroma of the hay into some sheep’s milk cheese, and have since expanded production to make this cows’ milk version as well.

The cheese is aged in a wine barrel lined with hand mown hay from the high mountains. This creates an intense mouth filling flavour with a lingering herbaceous aftertaste.

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

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