The product

Millefoglie al Tartufo

Cow's milk cheese refined with balck truffle

Code:

30326

Country of origin:

Italy - Veneto

Type of Milk:

Raw Cow's milk

Weight:

1,75 kg approx

Minimum order:

1 piece

Product Features

More Information
Description	Pasteurised cow's milk cheese refined with the black summer truffle from Acqualagna and aged at least 5 months
Appearance	The rind is thin and smooth with a light beige colour; the paste is compact, hard and ivory white; pieces of black truffles can be seen across the paste
Taste	The taste is intense, full to the palate, with strong hints of truffle
Maturing	At least 5 months
Our selection	Emanuela Perenzin leads with determination the family dairy, which has been active for over 120 years and in which she was already involved since she was very young. Today, she is supported by her children, representing the fifth generation of the Perenzin family: Matteo is in charge of production, while Erika manages the PER Bottega & Cheese Bar and the dairy shop

More Information

More Information
Ingredients	Raw MILK, ground summer black truffle (Tuber estivum 1%, salt, aroma), extra virgin olive oil, salt, rennet
Allergens in ingredients	Milk and products thereof
Weight	1,75 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: 1796 kJ / 433 kcal Fat: 36 g of which saturates: 24,2 g Carbohydrate: 1,2 g of which sugars: 0,1 g Protein: 26 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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