The product
Caciotta di Capra in foglie di noce
Seasoned goat caciotta, matured in walnut leaves
Code:
30304
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Pasteurised goat's milk |
|---|---|
| Appearance | The crust is fairly thin and covered with walnut leaves, the paste is compact, with no eyes, white-ivory in colour |
| Taste | Slightly sapid, sweet with a slight hay note that makes it appealing |
| Maturing | At least 3 months |
| Our selection | Emanuela and Carlo carry on the adventure of Dairy Perenzin, which began four generations ago. Emanuela is the founder of Domenico Perenzin founder, together with his sons (including Valentino Angelo grandfather of Emanuela) of the first dairy at the end of 1900 in Tarzo, a few kilometers from the current site built in 1958 and renovated in 1997 |
| Ingredients | Cheese (Goat's MILK, salt, rennet), walnut leaves (5%) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at 0 °C/ +4 °C |
| Instructions for use | Edible crust after removal of leaves |
| Nutrition Declaration | Energy: 1744 kJ / 421 kcal Fat: 36,5 g of which saturates: 28,1 g Carbohydrate: 0,8 g of which sugars: 0,2 g Protein: 22,4 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 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.
