The product
Caciottona di capra al Timo
Goat's milk caciottona in portions refined with Sicilian thyme leaves
Code:
30336
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
0,3 kg approx
Minimum order:
1 piece
| Description | Caprino produced with milk collected by small farmers in the Alps and Prealps, aged with the fragrant thyme grown in Sicily, aged at least 2 months |
|---|---|
| Appearance | The crust is thin and covered with dried thyme, the paste is compact, without holes and ivory white |
| Taste | The persistence of the aroma of thyme and the scent of goat blend perfectly, giving an aromatic, elegant and characterful sensation Mediterranean; on the palate it is pleasantly melting |
| Maturing | At least 3 months |
| Suggestions | Ideal to complete a pasta with vegetables, curious and original in the filling of a burger; it goes very well with dried tomatoes or seeds buckets |
| Ingredients | Cheese (Goat's MILK, salt, rennet), thyme (3%), extravirgin olive oil. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 0,3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated at 0/+4 °C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1746 kJ / 421 kcal Fat: 36,2 g of which saturates: 27,1 g Carbohydrate: 2,7 g of which sugars: 0,2 g Protein: 21,7 g Salt: 1,6 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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