The product
Robiola di capra - Sac à poche
Fresh goat robiola in an easy-to-use sac à poche
Code:
30371
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
650 g approx
Minimum order:
1 piece
| Description | Fresh and soft robiola in an easy-to-use sac à poche produced by Latteria Perenzin with goat's milk |
|---|---|
| Appearance | The texture is soft, without being watery, and it is white in colour |
| Taste | Sweet, well supported by the typical acid note of robiola paste. The goat notes are very light and balanced |
| Maturing | Not expected |
| Our selection | This robiola completes our proposal of sac à poche cheeses for food service: a cheese with a more marked acidity to give the recipes greater freshness and at the same time have a practical transformation tool |
| Suggestions | Use it to balance the filling of a ravioli with herbs, refresh a sandwich with grilled vegetables, or even stuff a pizza with carpaccio of Black Angus |
| Ingredients | Goat's MILK, salt, microbial rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 650 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at +0°C / +4°C |
| Country of origin of the primary ingredient | Italy or EU (declared on the label) |
| Nutrition Declaration | Energy: 745 kJ / 179 kcal Fat: 13,5 g of which saturates: 9,8 g Carbohydrate: 2,8 g of which sugars: 2,3 g Protein: 11,6 g Salt: 0,3 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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