The product

Caciottona di capra al timo

Goat's milk caciottona aged with Sicilian thyme leaves

Code:

30333

Country of origin:

Italy - Veneto

Type of Milk:

Goat's milk

Weight:

2,5 kg apporx

Minimum order:

1 piece

Product Features

More Information
Description	Goat cheese made from milk collected from small farmers in the Alps and Prealps, aged with the most fragrant thyme grown in Sicily, aged at least 2 months
Appearance	The rind is thin and covered with dried thyme, the paste is compact, without holes and ivory white in colour
Taste	The persistence of the aroma of the thyme and the hint of goat blend perfectly, giving an aromatic, elegant sensation with a Mediterranean character; on the palate it is pleasantly melting
Maturing	At least 3 months
Our selection	Emanuela Perenzin is the fourth generation of a family that has been producing cheese since 1898. A reality that for over 120 years tells a cross- section of Venetian dairy crafts with a strong talent for experimentation and innovation. Today Emanuela leads with grit the family business, in which he was already a child, flanked by children who represent the fifth generation: Matteo takes care of the production while Erika follows the local PER Bottega & Cheese Bar and the shop of the dairy
Suggestions	Ideal to finish a pasta with vegetables, curious and original in the filling of a burger; it goes very well with dried or semi-drided tomatoes

More Information

More Information
Ingredients	Cheese (MILK of goat, salt, rennet), thyme (3%), extra virgin olive oil
Allergens in ingredients	Milk and products thereof
Weight	2,5 kg apporx
Packaging	Vacuum packed
Storage Conditions (packaged products)	Keep at 0°C/ +4°C
Instructions for use	Rind edible
Country of origin of the primary ingredient	Italy or EU (declared on the label)
Nutrition Declaration	Energy: 1746 kJ / 421 kcal Fat: 36,2 g of which saturates: 27,1 g Carbohydrate: 2,7 g of which sugars: 0,2 g Protein: 21,7 g Salt: 1,6 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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