The product
Caciottona di capra al Timo
Portioned goat's milk cheese refined with Sicilian thyme leaves
Code:
30642
Country of origin: **
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
200 g approx
Minimum order:
1 piece
| Description | Portions of caciottona made from goat's milk refined with scented thyme, matured for at least 2 months |
|---|---|
| Appearance | The rind is thin and covered with dried thyme, the paste is firm, without any eyes and ivory white in colour |
| Taste | The persistence of the thyme aroma and the hint of goat cheese blend perfectly, providing an aromatic, elegant sensation with a Mediterranean character; the palate is pleasantly melting |
| Maturing | At least 3 months |
| 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 | Ideal to top a vegetable pasta, interesting and original in the filling of a burger; it goes very well with dried or semi-dried tomatoes |
| Ingredients | Cheese (goat's MILK, salt, rennet), thyme (3%), extra virgin olive oil |
|---|---|
| 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 |
| Country of origin of the primary ingredient | Italy o 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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