The product

Piccolo fiore di Bufala alla Nocciola

Bloomy rind cheese made from buffalo milk, filled with hazelnut paste
Sku:
30369
Country of origin:
Italy, Veneto
Type of Milk:
Buffalo's milk
Weight:
250 g
Minimum order:
1 piece
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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

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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