The product
Caciottona di Bufala al Glera
Buffalo's milk cheese, aged with pomace and wine from Glera grapes
Code:
30334
Country of origin:
Italy - Veneto
Type of Milk:
Buffalo's milk
Weight:
2,8 kg approx
Minimum order:
1/2
| Description | Big size 'caciotta style' cheese produced with pasteurized buffalo's milk of Italian origin, aged with pomace and wine |
|---|---|
| Appearance | The rind is thin and ivory white, covered with marc; the paste is compact, ivory white and smooth |
| Taste | Sweet, round, fruity, with notes of cream and with aromas of marc; the aftertaste is long, with aromas of Glera grapes and hints of cellar, wood and grappa near the rind |
| Maturing | At least 3 months |
| Curiosity | The buffalo's milk cheeses are more permeable to the affinage than the cow's one, in fact in this cheese it is perceived distinctly the grape flavours on the palate |
| Our selection | Emanuela Perenzin leads with determination the family dairy, which has been active for over 120 years and in which she was already involved since she was very young. Today, she is supported by her children, representing the fifth generation of the Perenzin family: Matteo is in charge of production, while Erika manages the PER Bottega & Cheese Bar and the dairy shop |
| Suggestions | Delicious pairing with cherry Mostarda, or with baked aubergines or spinach |
| Weight | 2,8 kg approx |
|---|---|
| Packaging | Whole wheel and fractions are vacuum packed |
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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