BLU'61
Blu’61 is an iconic cheese created by Antonio Carpenedo in 2011, dedicated to the 50th wedding anniversary with his beloved wife, Giuseppina. The cheese pays tribute both to their shared life and to an ancient tradition of preserving food by soaking it in wine—a method known since antiquity, when wine was used instead of oil to help preserve products.
Blu’61 is a soft blue cheese distinguished by its unique aging process in wine and berries. It is matured for a minimum of two months in Raboso Passito IGT wine together with cranberries, allowing the fruit and wine to gradually color the rind and infuse the cheese with a delicate fruity aroma. The result is a striking balance between the creamy texture of the cheese and the aromatic intensity of the wine.
On the palate, Blu’61 reveals layered notes of raisins, vanilla, and licorice, complemented by the characteristic tang of blue cheese. Its aroma is unmistakably typical of blue-veined cheese, yet beautifully enriched with sweet and fruity undertones that create a refined and harmonious tasting experience.
The use of the Raboso grape is particularly significant. This late-harvest variety is traditionally dried on straw mats until the following year, which is why it is often referred to as a “raisin” or “straw” wine grape. Its natural richness and structure contribute depth, sweetness, and complexity to the cheese during the aging process.
Blu’61 stands as a perfect example of La Casearia Carpenedo’s innovative approach—blending tradition, creativity, and exceptional craftsmanship to create truly unique gourmet cheeses.
BLUGINS
BLUGINS is a cheese that combines sweetness, freshness, and creaminess, created for those who reject banality and traditional flavor profiles and are ready to immerse themselves in a truly unconventional tasting experience.
It is aged for a minimum of four months in Roby Marton gin, which gives the cheese its distinctive aromatic character and innovative profile.
Why gin?
In 2015, Antonio Carpenedo celebrated 40 years of activity. At that moment, he decided to explore the idea of combining cheese with cocktails. This led to a collaboration with bartender Samuele Ambrosi, who created three signature cocktails featuring Carpenedo cheeses: Ubriaco d’Amore, Basajo, and Blu’61.
Carpenedo defined this creative vision with the hashtag #unconventionalcheese, emphasizing a break from traditional cheesemaking boundaries. As a natural evolution of this concept, the idea of aging cheese in gin was born.
BLUGINS is the result of this experimentation—an expressive, modern cheese where dairy tradition meets the world of mixology in an unexpected but harmonious way.
Conciato al Pepe
Conciato al Pepe is a hard, pasteurized cow’s milk cheese aged in a carefully selected blend of black pepper.
The cheese is matured for a minimum of five months, during which it develops an intense peppery character and a long, aromatic aftertaste.
It was awarded second place at Caseus Veneti 2013 in the “Aromatic Cheeses” category, recognizing its distinctive personality and refined craftsmanship.
Luna di Miele
Luna di Miele is a delightful fusion of goat's milk and honey.
Its rind is coated with a layer of natural beeswax, creating the perfect frame for this romantic and original creation. The cheese offers a smooth, velvety texture and the distinctive sweet aroma of natural honey.
As it continues to mature, Luna di Miele develops increasingly complex and refined aromatic notes.
Recommended pairing: Chardonnay DOC 2019 Endrizzi, Trentino–Alto Adige, from La Bottega's wine collection.
Caciobarricato
Caciobarricato is aged in oak barrels together with red wine and grape pomace.
The cheese is matured for a minimum of three months, during which the curd develops a smooth, mellow character. Fresh, fruity wine notes are perfectly balanced with the rich aromas of raw milk and delicate herbal nuances.
The result is a medium-intensity cheese with distinctive wine notes and remarkable complexity. Caciobarricato is a harmonious fusion of flavors and emotions—an authentic gastronomic journey where the traditions of cheesemaking and winemaking come together in perfect harmony.
Vento d'Estate
Antonio Carpenedo and his wife, Giuseppina, found the inspiration for Vento d'Estate while passing a tractor carrying freshly cut hay. Captivated by its fragrant aroma, they began experimenting with aging cheese beneath layers of hay inside oak barrels.
Vento d'Estate features a natural waxed rind adorned with pieces of hay and a creamy, crumbly, yet compact paste. Its flavor is rich and milky with a pleasantly sharp finish, while the aromatic profile is uniquely elegant, revealing delicate notes of hay and wildflowers.
The cheese is aged for a minimum of five months in barrels filled with hand-cut alpine hay containing more than 200 varieties of wildflowers, aromatic plants, and medicinal herbs, including chamomile, linden blossom, dried yellow flowers, mallow, mint, and acacia blossoms. This unique maturation process gives Vento d'Estate its unmistakable floral bouquet and remarkable complexity.
Speziato al Tartufo
Speziato al Tartufo is a cow's milk cheese with an elegant, earthy character, featuring real black truffle incorporated directly into the curd before pressing to create its distinctive truffle aroma and flavor.
Made from pasteurized cow's milk, the cheese is lightly aged before being hand-rubbed with extra virgin olive oil and a carefully selected blend of spices, including cinnamon and nutmeg. This process enriches its flavor profile and creates a delicate, aromatic rind with a beautiful bronze hue.
After a minimum of one month of maturation, the cheese develops a thin, fragrant rind and a soft, creamy interior. Its pronounced black truffle aroma is perfectly balanced by the warm, spicy notes of the seasoned rind, resulting in a refined and harmonious tasting experience.
Speziato al Tartufo pairs beautifully with white wines, artisan bread, or as part of a gourmet cheese board, where its distinctive truffle character can truly shine alongside other fine delicacies.
Don Carlo
Don Carlo is a traditional Italian cheese with a rich heritage and a distinctive character. It features a dry, crumbly texture that makes it equally suitable for grating over dishes or serving on its own with extra virgin olive oil, artisan bread, or fine wines.
Its aroma is rich and moderately piquant, revealing elegant floral and earthy nuances. The rind is treated with extra virgin olive oil, enhancing the cheese's flavor profile and adding an additional layer of aromatic complexity.
Don Carlo has received recognition at prestigious Italian cheese competitions, including a medal at the Italian Cheese Awards, highlighting its outstanding quality and its place among the signature creations of La Casearia Carpenedo.