The product

Caciottona di Bufala al Glera

Buffalo's milk cheese, aged with pomace and wine from Glera grapes

Code:

30334

Country of origin:

Italy - Veneto

Type of Milk:

Buffalo's milk

Weight:

2,8 kg approx

Minimum order:

1/2

Product Features

More Information
Description	Big size 'caciotta style' cheese produced with pasteurized buffalo's milk of Italian origin, aged with pomace and wine
Appearance	The rind is thin and ivory white, covered with marc; the paste is compact, ivory white and smooth
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 one, in fact in this cheese it is perceived distinctly the grape flavours on the palate
Our selection	Emanuela Perenzin leads with determination the family dairy, which has been active for over 120 years and in which she was already involved since she was very young. Today, she is supported by her children, representing the fifth generation of the Perenzin family: Matteo is in charge of production, while Erika manages the PER Bottega & Cheese Bar and the dairy shop
Suggestions	Delicious pairing with cherry Mostarda, or with baked aubergines or spinach

More Information

More Information
Ingredients	Cheese (Buffalo's MILK, salt, rennet), Glera grape marc (3%), white wine (2%).
Allergens in ingredients	Milk and products thereof
Weight	2,8 kg approx
Packaging	Whole wheel and fractions are vacuum packed
Storage Conditions (packaged products)	Keep at 0 °C/ +4°C
Instructions for use	Edible rind before marc removing
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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