White or golden pastes, soft or firmer, all embellished with veined hues ranging from blue to green. Creative and innovative refining completes these masterpieces with their striking smell and enchanting taste.
L’erborinatura, or veining, is a production process in which by piercing the upper part of the cheese wheel, mould can develop in the cheese paste in the form of blue and green veins that dye the soft paste. Their colour is reminiscent of parsley (erborin in Lombard dialect), hence the term formaggi erborinati (blue cheeses).
Carpenedo’s blue cheeses have a unique taste. They are enriched with ingredients that masterfully give intensity to the scents of milk and the veining.