The product
San Pietro in Cera d'Api
Aged cheese covered with beeswax
Code:
30339
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Cheese produced with cow's milk and aged at least 6 months, covered with beeswax to preserve the internal moisture of the paste |
|---|---|
| Appearance | The rind is smooth and amber in colour, the paste has an intense straw yellow colour and a hard texture |
| Taste | Sweet with pleasant notes of honey, more or less marked, and slight hints of vanilla |
| Maturing | At least 6 months |
| Curiosity | Since time immemorial, beeswax has been used to coat cheeses, preserving them naturally during ageing in order to prevent the formation of mould and to balance the loss of moisture that occurs during storage. The wax crust helps to maintain moisture within the cheese, giving it an unusual consistency for a cheese with such a long ageing period |
| Our selection | Emanuela Perenzin runs the family dairy, which has been in business for over 120 years, with determination. She has been involved in the business since she was a little girl. Today, she is supported by her sons, who represent the fifth generation of the Perenzin family: Matteo is in charge of production, while Erika manages the local PER Bottega & Cheese Bar and the dairy shop. |
| Suggestions | Excellent in pureness, try it cutting the higher surface as to obtain a sort of pot and cut the paste obtaining a lot of flakes; the empty cheese-pot can be used to stir 1 or 2 portions of risotto or pasta |
| Ingredients | Cheese (MILK, salt, rennet), organic beeswax 5% |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at 0 °C/ +4 ° C |
| Instructions for use | Edible crust after removal of wax |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1813 kJ / 437 kcal Fat: 36,5 g of which saturates: 26,2 g Carbohydrate: 0,9 g of which sugars: 0,4 g Protein: 26 g Salt: 1,9 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 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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