The product

Buffalo's Caciottona with Glera

Buffalo's milk caciottona, aged with Glera grape marc
Code:
30334
Country of origin:
Italy - Veneto
Type of Milk:
 Buffalo's milk
Weight:
2,8 kg approx
Minimum order:
1/2
More Information
Raw material Caciottona made with pasteurized buffalo's milk of Italian origin, aged with marc and aged for 5 months
Appearance It has a thin rind covered with marc, the paste is compact
Taste Sweet, round, fruity, with notes of cream and with aromas of marc; the aftertaste is long, with aromas of Glera grapes and hints of cellar, wood and grappa near the rind
Maturing At least 3 months
Curiosity The buffalo's milk cheeses are more permeable to the affinage than the cow's milk ones, in fact in this cheese it is perceived distinctly the cellar flavours on the palate
Suggestions Delicious pairing with cherry Mostarda, or with baked aubergines or spinach
More Information
Ingredients Buffalo's MILK, salt, rennet. Ripened with wine and marc from Glerii grapes
Allergens Milk and products thereof
Other allergens Eggs and products thereof
Weight 2,8 kg approx
Packaging Whole wheel and fractions are vacuum packed
Storage Conditions (packaged products) Keep refrigerated below +4°C
Instructions for use Please remove crust before consumption
Paese di origine ingrediente principale Italy
Nutrition Declaration Energy: 1830 kJ / 442 kcal
Fat: 39,5 g
of which saturates: 28,5 g
Carbohydrate: 0,9 g
of which sugars: 0 g
Protein: 20,8 g
Salt: 1,7 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 producing cheese since 1898. The Dairy was founded by Domenico Perenzin together with his sons - including Angelo, Emanuela's grandfather - in Tarzo, a few kilometers from the current location built in 1958 and renovated in 1997. The dairy awarded with a gold medal at the Salon des Arts Ménagers in Brussels in 1933. Today Emanuela leads with passion and enthusiasm the family business in which she was already included as a very young child. In the last years also her sons joined the management of the dairy, representing the fifth generation of the family: Matteo takes care of the processes while Erika is in charge for the PER Cheese Bar and the shop. The current production mainly includes goat cheeses, fresh and refined, some traditional cow's milk cheeses and a rich range of cheeses refined with wine and grapes, all produced with milk comes from Veneto, Friuli and Piedmont.
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