The product
Piccolo fiore di Bufala alla Nocciola
Bloomy rind cheese made from buffalo milk, filled with hazelnut paste
Code:
30369
Country of origin:
Italy - Veneto
Type of Milk:
Buffalo's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Bloomy rind cheese made from pasteurised buffalo milk with a hazelnut paste filling and chopped hazelnuts |
|---|---|
| Appearance | The rind has a bloomy surface; the cheese is ivory white in colour, soft and creamy, with visible hazelnuts in the filling |
| Taste | Mild, full-bodied and enveloping; the aftertaste evokes suggestions of wet grass, fresh mushrooms and undergrowth, with a slight savoury note that makes it truly special |
| Maturing | At least 10 days |
| Our selection | A cheese that elegantly balances the sweet notes of hazelnut with those typical of buffalo milk. It is produced by Latteria Perenzin, a dairy with 120 years of history, managed by Emanuela Perenzin along with her children Erika and Matteo |
| Suggestions | Perfect as an appetiser, ideal during the festive season to add an original touch to cheese platters |
| Ingredients | Buffalo cheese (MILK of buffalo, salt, rennet, Penicillium), stuffed with pure cream of HAZELNUTS of Piedmont PGI 7% and chopped HAZELNUTS of Piedmont PGI 4% |
|---|---|
| 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: 44 g of which saturates: 21 g Carbohydrate: 1,7 g of which sugars: 1,2 g Protein: 16,5 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.
See also:
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