The product

Caciottona di capra fresca biologica

Fresh and sweet cheese made with organic goat's milk

Code:

30328

Country of origin:

Italy - Veneto

Type of Milk:

Goat's milk

Weight:

2,5 kg approx

Minimum order:

1 piece

Product Features

More Information
Description	Caciotta made with pasteurised organic goat's milk
Appearance	The rind is thin, elastic and ivory white; the paste is compact, white and without eye
Taste	Sweet with hay notes and slightly goat hints
Maturing	At least 7 days
Our selection	Emanuela Perenzin conduce con grinta il caseificio di famiglia attivo da oltre 120 anni e nel quale già da piccolissima si vedeva inserita. Oggi è affiancata dai figli che rappresentano la quinta generazione della famiglia Perenzin: Matteo si occupa della produzione mentre Erika segue il locale PER Bottega & Cheese Bar e il negozio della latteria
Suggestions	Try it in cubes in a salad with taggiasca olives or pan fried and served with fresh grounded white pepper

More Information

More Information
Ingredients	Organic goat MILK, salt, microbial rennet
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
Country of origin of the primary ingredient	Italy
Nutrition Declaration	Energy: 1257 kJ / 303 kcal Fat: 23 g of which saturates: 17 g Carbohydrate: 1,8 g of which sugars: 0 g Protein: 22 g Salt: 2 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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