The product
Bio caciottina di capra di Capre felici
Soft caciotta cheese made with organic goat's milk
Code:
30305
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
350 g approx
Minimum order:
1 piece
| Description | Goats biological milk from the Belluno area |
|---|---|
| Appearance | The rind is very thin and its color is white. The paste is compact, some elastic and its color is white |
| Taste | The taste is dolce, aromatic, creamy and milky. The aftertaste is long, dolce with strong hints of the aroma of the goats milk |
| Maturing | A few days |
| 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 | With all vegetables and with chestnut honey |
| Ingredients | Organic goat's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 350 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at 0 °C/ +4 °C |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 1199 kJ / 288 kcal Fat: 20,5 g of which saturates: 14,8 g Carbohydrate: 1,7 g of which sugars: 0,7 g Protein: 24,2 g Salt: 0,9 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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