The product
Caciottona di capra al timo
Goat's milk caciottona aged with Sicilian thyme leaves
Code:
30333
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg apporx
Minimum order:
1 piece
| Description | Goat cheese made from milk collected from small farmers in the Alps and Prealps, aged with the most fragrant thyme grown in Sicily, aged at least 2 months |
|---|---|
| Appearance | The rind is thin and covered with dried thyme, the paste is compact, without holes and ivory white in colour |
| Taste | The persistence of the aroma of the thyme and the hint of goat blend perfectly, giving an aromatic, elegant sensation with a Mediterranean character; on the palate it is pleasantly melting |
| Maturing | At least 3 months |
| Our selection | Emanuela Perenzin is the fourth generation of a family that has been producing cheese since 1898. A reality that for over 120 years tells a cross- section of Venetian dairy crafts with a strong talent for experimentation and innovation. Today Emanuela leads with grit the family business, in which he was already a child, flanked by children who represent the fifth generation: Matteo takes care of the production while Erika follows the local PER Bottega & Cheese Bar and the shop of the dairy |
| Suggestions | Ideal to finish a pasta with vegetables, curious and original in the filling of a burger; it goes very well with dried or semi-drided tomatoes |
| Weight | 2,5 kg apporx |
|---|---|
| Packaging | 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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