The product

Piccolo Fiore di Bufala Al Pistacchio

Bloomy rind cheese produced with buffalo milk and pistachio

Code:

30370

Country of origin:

Italy - Veneto

Type of Milk:

Buffalo's milk

Weight:

250 g

Minimum order:

1 piece

Product Features

More Information
Description	Bloomy cheese made with Italian buffalo milk and stuffed with a thin layer of pistachio paste and pistachio grains
Appearance	The rind is thin and white in colour, due to the presence of moulds; the paste is soft, without holes, slightly chalky in the fresher and creamier product in the mature one
Taste	Slightly acidic, with pleasant lactic and animal sensations; the sweet, fragrant and toasted notes of pistachio are well balanced
Maturing	At least 10 days
Our selection	A cheese capable of elegantly balancing the sweet and toasted notes of pistachio with those typical of buffalo milk. It is produced by Latteria Perenzin a dairy with 120 years of history, managed by Emanuela Perenzin together with her children Erika and Matteo
Suggestions	Excellent as a first cheese on a cutting board or to accompany an aperitif during the Christmas holidays

More Information

More Information
Ingredients	Buffalo cheese (buffalo MILK, salt, rennet, penicillium), stuffed with pure PISTACHIO cream 4% and chopped PISTACHIO 2%
Allergens in ingredients	Milk and products thereof, Nuts and products thereof
Weight	250 g
Packaging	Wrapped with food paper
Storage Conditions (packaged products)	Keep refrigerated at +2 °C/ +8 °C
Country of origin of the primary ingredient	Italy
Nutrition Declaration	Energy: 1418 kJ / 339 kcal Fat: 30 g of which saturates: 22 g Carbohydrate: 0,8 g of which sugars: 0,5 g Protein: 14,5 g Salt: 1,3 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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