The product
Caciottona di Capra al Traminer
Caprino aged with pomace and wine from Traminer grapes
Code:
30338
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Cheese produced with pasteurized goot's milk of Venetan origin and aged with marc from Traminer grapes and wine |
|---|---|
| Appearance | The rind is thin and covered with marc, the paste is ivory white, rather moist and with few holes, almost non-existent |
| Taste | Sweet, it has ligt goat notes and a pleasant fruity sensation linked to the use of marc and wine |
| Maturing | At least 5 months |
| Curiosity | In 2016 he won the Super Gold medal at the World Cheese Awards held in Spain; in the following years numerous other awards received a events such as World Cheese Awards, Italian Cheese Awards and Caseus Veneti |
| Our selection | This cheese won us over with its silky texture and the balance between the aromaticity of aging and the goat's milk scent. |
| Ingredients | Cheese (Goat's MILK of Italian origin, salt, rennet), Traminer grape marc (3%), white wine (2%) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +0 +4 ° C |
| Instructions for use | Edible rind after removing the marc |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1744 kJ / 421 kcal Fat: 38,5 g of which saturates: 28,1 g Carbohydrate: 0,6 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.
