The product

Caciotta di Capra in foglie di noce

Seasoned goat caciotta, matured in walnut leaves
Code:
30304
Country of origin:
Italy - Veneto
Type of Milk:
 Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 wheel
More Information
Description Pasteurised goat's milk
Appearance The crust is fairly thin and covered with walnut leaves, the paste is compact, with no eyes, white-ivory in colour
Taste Slightly sapid, sweet with a slight hay note that makes it appealing
Maturing At least 3 months
Our selection Emanuela and Carlo carry on the adventure of Dairy Perenzin, which began four generations ago. Emanuela is the founder of Domenico Perenzin founder, together with his sons (including Valentino Angelo grandfather of Emanuela) of the first dairy at the end of 1900 in Tarzo, a few kilometers from the current site built in 1958 and renovated in 1997
More Information
Ingredients Cheese (Goat's MILK, salt, rennet), walnut leaves (5%)
Allergens in ingredients Milk and products thereof
Weight 2,5 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Store refrigerated at 0/+4 °C
Instructions for use Edible crust after removal of leaves
Country of origin of the primary ingredient EU
Nutrition Declaration Energy: 1744 kJ / 421 kcal
Fat: 36,5 g
of which saturates: 28,1 g
Carbohydrate: 0,8 g
of which sugars: 0,2 g
Protein: 22,4 g
Salt: 1,7 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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