The product

Bufala al Glera

Buffalo milk caciottona in portions, refined with marc from Glera grapes

Code:

30639

Country of origin:

Italy - Veneto

Type of Milk:

Buffalo's milk

Weight:

200 g approx

Minimum order:

1 piece

Product Features

More Information
Description	Portions of caciottona made from pasteurised buffalo milk of Italian origin, refined with marc and matured for 5 months
Appearance	It has a thin, wine-covered rind; the dough is firm
Taste	Sweet, round, fruity, with notes of cream and with grape marc aromas; the aftertaste is long, with hints of Glera grapes and of cellar, wood and grappa near the rind
Maturing	At least 5 months
Curiosity	Buffalo cheeses are more permeable to refinement than cow's milk cheeses; in fact, in this cheese, the taste of wine is clearly perceived on the palate
Our selection	Emanuela Perenzin has been running the family dairy, that has been active for over 120 years, with determination and in which she envisioned herself already at a very young age. Today she is supported by her children who represent the fifth generation of the Perenzin family: Matteo takes care of production while Erika looks after the PER Bottega & Cheese Bar and the dairy shop
Suggestions	Delicious paired with cherry mostarda, baked aubergines or spinach

More Information

More Information
Ingredients	Cheese (buffalo MILK, salt, rennet), grape marc Glera (3%), white wine (2%)
Allergens in ingredients	Milk and products thereof
Weight	200 g approx
Packaging	Vacuum packed
Storage Conditions (packaged products)	Keep at 0 °C/+4 °C
Instructions for use	Edible rind after removal of Glera grape marc
Country of origin of the primary ingredient	Italy
Nutrition Declaration	Energy: 1591 kJ / 384 kcal Fat: 32,5 g of which saturates: 22,8 g Carbohydrate: 0,8 g of which sugars: 0,3 g Protein: 22 g Salt: 1,3 g Typical value per 100 g

The producer

Latteria Perenzin - San Pietro di Feletto (TV) - Veneto

Why we chose them

Emanuela Perenzin represents the fourth generation of a family that has been making cheese since 1898. The dairy was founded by Domenico Perenzin together with his sons - including Angelo, Emanuela's grandfather - in the village of Tarzo, a few kilometres from the current premises, which were built in 1958 and renovated in 1997. The dairy became the 'Premiata Latteria Perenzi'' thanks to grandfather Angelo, who was awarded a gold medal at the Salon des Arts Ménagers in Brussels way back in 1933. Today, Emanuela runs the family business with determination and enthusiasm, having been involved in it from a very young age; she is now supported by her children, who represent the fifth generation: Matteo oversees production, whilst Erika manages the PER Cheese Bar and the dairy shop. A business that for over 120 years has offered a glimpse into Venetian artisanal cheese-making, with a strong focus on experimentation and innovation.

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