The product

Caciottona di Capra in Fieno

Goats milk caciotta matured for two months under hay

Code:

30323

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	Pasteurized goat's milk
Appearance	The rind is thin, covered with natural hay. The color of the paste ivory and compact
Taste	The taste is milky, buttery, round, smooth, dolce with hints of grass and flowers. The aftertaste is round, dolce with hints of cellar and forest
Maturing	At least 3 months
Curiosity	The milk, about 4000 quintals per year, is collected in a large area in the Valle del Piave (Belluno Dolomites)
Our selection	Emanuela e Carlo manage the Latteria Perenzin dairy, founded 4 generations ago. Emanuela is the great granddaughter of Domenico Perenzin the founder with his children, (one of whom Valentino Angelo was Emanuela's grandfather) of the first dairy in the 1900's in Tarzo, a few kilometres from the actual site built in 1958 and renovated in 1997.

More Information

More Information
Ingredients	Cheese (goat's MILK, salt, rennet), hay (5%)
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	Rind not edible
Country of origin of the primary ingredient	Italy or EU (declared on the label)
Nutrition Declaration	Energy: 1744 kJ / 421 kcal Fat: 36,5 g of which saturates: 28,1 g Carbohydrate: 0,8 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.

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