The product

Piccolo Fiore di Bufala

Bloomy rind cheese made with Italian buffalo milk
Sku:
30653P
Country of origin:
Italy, Veneto
Type of Milk:
Buffalo's milk
Weight:
250 g
Minimum order:
1 piece
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Description
Small bloomy rind cheese produced with pasteurized buffalo milk
Appearance
The rind is thin and white in colour, due to the presence of moulds; the paste is soft, without eyes, slightly chalky in the fresher and creamier product in the mature one
Taste
Pleasant notes of milk, flowers and undergrowth
Maturing
At least 10 days
Our selection
Emanuela Perenzin runs the family dairy with great determination; the business has been in operation for over 120 years, and she has been involved in it since she was a small child. Today she is supported by her children, who represent the fifth generation of the Perenzin family: Matteo oversees production, whilst Erika manages the PER Bottega & Cheese Bar and the dairy shop
Suggestions
Excellent as the first cheese on a cheese board, but also for pasta dishes or on pizza
Ingredients
Buffalo MILK, salt, rennet, penicillium
Allergens in ingredients
Milk and products thereof
Weight
250 g
Packaging
Packaged in polylaminate paper
Storage Conditions (packaged products)
Keep refrigerated at +2 °C/ +8 ° C
Country of origin of the primary ingredient
Italy
Nutrition Declaration
Energy: 1247 kJ / 298 kcal
Fat: 28 g
of which saturates: 20,4 g
Carbohydrate: 0,2 g
of which sugars: 0,2 g
Protein: 12,6 g
Salt: 1,3 g
Typical value per 100 g
The producer

Latteria Perenzin - San Pietro di Feletto (TV) - Veneto

Latteria Perenzin - San Pietro di Feletto (TV) - Veneto

Selected because

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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