The product
Robiola di capra bio - Capre felici
Soft organic goat milk cheese
Code:
30307
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
150 g
Minimum order:
1 piece
| Description | Soft organic robiola, produced with goats Biological Milk from the Belluno area |
|---|---|
| Appearance | The cheese has no rind. The color of the cheese is white. The paste is compact but soft |
| Taste | The taste is aromatic, delicate, creamy, dolce and milky. The aftertaste is milky, dolce, and with hints of the aromas coming from the goats milk |
| Maturing | Not expected |
| Curiosity | Emanuela e Carlo manage the Latteria Perenzin dairy, founded 4 generations ago. Emanuela is the great granddaughter of Domenico Perenzin the founder with his children, (one of whom Valentino Angelo was Emanuela's grandfather) of the first dairy at the beginning of the 1900's in Tarzo, a few kilometres from the site built in 1958 and renovated in 1997 |
| Our selection | The milk is coming exclusively from the Valle del Piave zone in the National Park of Dolomites in the Belluno area |
| Suggestions | A cheese full of lactic ferments that can be amalgamated with spices and aromatic herbs |
| Weight | 150 g |
|---|---|
| Packaging | Packed in thermocontainers in a modified atmosphere |
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 producing cheese since 1898.
The Dairy was founded by Domenico Perenzin together with his sons - including Angelo, Emanuela's grandfather - in Tarzo, a few kilometers from
the current location built in 1958 and renovated in 1997.
The dairy awarded with a gold medal at the Salon des Arts Ménagers in Brussels in 1933.
Today Emanuela leads with passion and enthusiasm the family business in which she was already included as a very young child. In the last years
also her sons joined the management of the dairy, representing the fifth generation of the family: Matteo takes care of the processes while Erika is in
charge for the PER Cheese Bar and the shop.
The current production mainly includes goat cheeses, fresh and refined, some traditional cow's milk cheeses and a rich range of cheeses refined
with wine and grapes, all produced with milk comes from Veneto, Friuli and Piedmont.
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