The product

Capra in fieno

Portions of goat caciotta aged in hay

Code:

30641

Country of origin: **

Italy - Veneto

Type of Milk:

Goat's milk

Weight:

200 g approx

Minimum order:

1 piece

Product Features

More Information
Description	Cheese made from pasteurized goat's milk aged with its rind
Appearance	The texture is compact, without holes, ivory-white in color; the rind is fairly thin, covered with hay
Taste	Slightly savory, sweet with a subtle hint of grass and hay that enhances its sweetness
Maturing	At least 3 months
Our selection	Emanuela Perenzin leads the family dairy with determination, a business that has been active for over 120 years and in which she envisioned herself involved from a very young age. Today, she is supported by her children, who represent the fifth generation of the Perenzin family: Matteo oversees production, while Erika manages the PER Bottega & Cheese Bar and the dairy shop

More Information

More Information
Ingredients	Cheese (goat's MILK, salt, rennet), hay (5%)
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 after removal of hay
Country of origin of the primary ingredient	Italy o 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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