The product
Caciottona di Capra al Traminer
Caprino aged with pomace and wine from Traminer grapes
Code:
30338
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Cheese produced with pasteurized goot's milk of Venetan origin and aged with marc from Traminer grapes and wine |
|---|---|
| Appearance | The rind is thin and covered with marc, the paste is ivory white, rather moist and with few holes, almost non-existent |
| Taste | Sweet, it has ligt goat notes and a pleasant fruity sensation linked to the use of marc and wine |
| Maturing | At least 5 months |
| Curiosity | In 2016 he won the Super Gold medal at the World Cheese Awards held in Spain; in the following years numerous other awards received a events such as World Cheese Awards, Italian Cheese Awards and Caseus Veneti |
| Our selection | This cheese won us over with its silky texture and the balance between the aromaticity of aging and the goat's milk scent. |
| Ingredients | Cheese (Goat's MILK, salt, rennet), Traminer grape marc (3%), white wine (2%) |
|---|---|
| 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 rind after removing the marc |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1744 kJ / 421 kcal Fat: 38,5 g of which saturates: 28,1 g Carbohydrate: 0,6 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.
