The product
Piccolo fiore di Bufala al Tartufo
Bloomy rind cheese made with buffalo milk and black summer truffle
Code:
30331
Country of origin:
Italy - Veneto
Type of Milk:
Buffalo's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Bloomy rind cheese made with italian buffalo milk and stuffed with black summer truffle |
|---|---|
| Appearance | The rind is thin and white in colour, due to the presence of molds; 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, well balanced by the truffle |
| Maturing | At least 10 days |
| Our selection | A cheese capable of elegantly balancing the notes of truffles with those typical of buffalo milk. It is produced by Latteria Perenzin a dairy with 120 years of history behind it, managed by Emanuela Perenzin together with her children Erika and Matteo |
| Suggestions | Excellent as a first cheese on a cutting board, but also for the preparation of first courses or on pizza |
| Ingredients | Buffalo cheese (buffalo's MILK, salt, rennet, penicillium), ground black summer truffle (tuber aestivum 2%, salt, natural aroma) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Packaged with polylaminate paper |
| Storage Conditions (packaged products) | Keep refrigerated at +2 °C/ +8 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1298 kJ / 303 kcal Fat: 27,5 g of which saturates: 20 g Carbohydrate: 0,3 g of which sugars: 0,2 g Protein: 12,5 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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