The product
Formaggio di Capra in Pepe e Olio Evo
Mature goat Caciotta treated on the rind with oil and pepper
Code:
30322
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Pasteurized goat's milk |
|---|---|
| Appearance | The rind is thin and covered with ground pepper. The paste is compact and its color is white |
| Taste | The taste is fresh, long, with strong aromas of goats milk. The aftertaste is long and piccante |
| Maturing | At least 60 days |
| Our selection | Emanuela Perenzin represents the fourth generation of a family that has been producing cheese since 1898. The Dairy was founded by Domenico Perenzin together with his sons - including Angelo, Emanuela's grandfather - in Tarzo, a few kilometers from the current location built in 1958 and renovated in 1997. The dairy awarded with a gold medal at the Salon des Arts Ménagers in Brussels in 1933. Today Emanuela leads with passion and enthusiasm the family business in which she was already included as a very young child. In the last years also her sons joined the management of the dairy, representing the fifth generation of the family: Matteo takes care of the processes while Erika is in charge for the PER Cheese Bar and the shop. |
| Suggestions | For pepper lovers, to be tried with the rind |
| Ingredients | Cheese (MILK of goat, salt, rennet), pepper (2%) and extra virgin olive oil (1%) |
|---|---|
| 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 |
| Country of origin of the primary ingredient | Italy or EU (declared on the label) |
| Nutrition Declaration | Energy: 1763 kJ / 425 kcal Fat: 36,7 g of which saturates: 27 g Carbohydrate: 2,9 g of which sugars: 0,2 g Protein: 21,6 g Salt: 1,6 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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