The product

Caciottona di capra fresca biologica

Fresh and sweet cheese made with organic goat's milk
Sku:
30328
Country of origin:
Italy, Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
Product sheet in PDF Share via mail
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
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

Latteria Perenzin - San Pietro di Feletto (TV) - Veneto

Selected because

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.

From the same producer

See all products