Casearia Carpenedo: cheeses from Veneto

La Casearia Carpenedo: scopri i prodotti

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La Casearia Carpenedo

Cheeses into Veneto

From the introduction of the first "drunken" cheese, to the love story that gave birth to Blu '61 (here is recounted the love story of Blu 61) up to the generational transition: here is the story of La Casearia Carpenedo - cheese jewel of Veneto.

La Casearia Carpenedo

The story of Casearia Carpenedo begins in the early 1900s. Antonio Carpenedo, since childhood, often helped his father, Ernesto, in the shop, growing up in this environment. Antonio's adventure began in 1969 with the "Casata", now known as "Casatella Trevigiana DOP", a product with which he won the "SPINO D'ORO" in the city of Thiene and with Montasio won the Gold Medal at Montasio DOP.

The aging activity began in 1976, when Antonio became aware of a tradition of farmers in the Piave area during World War I: that of putting cheese wheels under the fermenting pomace to hide and protect them from soldiers' looting.

Antonio, struck by this story, was guided by an intuition that led him to create the first "drunken cheese", discovering how aging with wine can enrich the cheese with unique qualities, colors, flavors, and aromas.

A few years later, he decided to register the brand "Ubriaco", the first important registered trademark by Casearia Carpenedo.

Antonio is the first to introduce the famous "Ubriaco" cheese to the market.

Today, Casearia Carpenedo is a leading company in Italy for aged cheeses, and the aging technique, a process that, through steps of natural fermentation, transforms cheese into something special.

Many of their products they love to define as "Cellar Products".

Who is Antonio Carpenedo?

His childhood spent among the shelves of his father's shop left him an imprint of genuine flavors, of tasty truths that are magically stored in the shelves of his memory. We share a beautiful reflection of his on his past and present.

«I remember the old wooden boards crowded with aging cheeses learning the importance of temperature, humidity, time, and environment. I have always considered cheese as something alive, a creature capable of extraordinarily evolving, caressed by my father's rough hands, who occasionally knocked on the crust almost asking for permission. I then put my hands into the dough, personally giving life to cheeses in my dairy.

What a splendid and rich adventure it is to make cheese, cherishing the years in the shop, thus completing a puzzle that has been on life's table for years, still incomplete.

How to transfer those lost flavors, changed after the war? Create, age, refine, and then transform a cheese into an emotion. My method, the Antonio Carpenedo method was the answer, with the first Ubriaco cheese, the Ubriaco di Raboso, which will soon turn forty. With it, I put all of myself into marrying wine with the flavors of the earth, to once again be moved and let you live moments and instincts, no longer distant and distinct from flavors. Because the difference is made by details. Experience has given me the ability to prepare cheese to welcome flavors.

This process is often ignored by most. Being able to evolve a cheese to be then aged is a fundamental part of creating a unique product, because we change its organoleptic characteristics. It completely transforms and becomes a container of flavors, a bank of aromas, whether we are talking about wine, spices, or hay. I always say that cheese falls in love, and thanks to this, it completes itself to give us unique emotions.

The work begins with love for animals, providing them good food to have excellent milk, healthy and rich in aromas to transfer, maintain, and enhance during aging. Without this control of the entire supply chain, any subsequent processing would be useless and below my expectations. Every link in this chain is important to achieve an excellent and lasting result.

In my life I have tried to put love into everything I do and I wanted to celebrate my wife and our union with the Blu 61, because she has been and is the one who completes me. 50 years sharing a dream, effort, and satisfaction, all within my cheeses, which I imagine, create, and age for almost 40 years.»

The new generation of La Casearia Carpenedo

Now Antonio is joined by Ernesto and Alessandro, his sons, who continue to improve the positioning and expansion, even internationally, of La Casearia Carpenedo.

La Casearia Carpenedo