The product
Formajo Ciock Caciottona
Typical cheese from Veneto refined with red grape pomace and red wine
Code:
30335
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Pasteurized cow's milk |
|---|---|
| Appearance | The rind is thin and dark red in color covered with marc; the paste is ivory white in coulor, rather moist and with few holes |
| Taste | Sweet and very fragrant with notes of ripe fruit |
| Maturing | At least 3 months |
| Curiosity | Emanuela carries on the adventure of the Perenzin Dairy, which began four generations ago. Emanuela is Domenico's greatgranddaughter. Perenzin founder, together with his sons (including Valentino Angelo, grandfather of Emanuela) of the first dairy at the end of the early 1900s in the locality of Tarzo, a few kilometers from the current headquarters built in 1958 and renovated in 1997 |
| Our selection | The wheels have a minimum maturation of 6 months and are refined with pomace and wine: 'cioc' in Venetian dialect means drunk |
| Ingredients | Cheese (cow MILK, salt, rennet), red grape pomace (3%) and red wine (2%) |
|---|---|
| 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 after removing the marc |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1813 kJ / 437 kcal Fat: 36,5 g of which saturates: 26,2 g Carbohydrate: 0,9 g of which sugars: 0,4 g Protein: 26 g Salt: 1,9 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.
