The product
Caciottona di capra fresca biologica
Fresh and sweet cheese made with organic goat's milk
Code:
30328
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Caciotta made with pasteurised organic goat's milk |
|---|---|
| Appearance | The rind is thin, elastic and ivory white; the paste is compact, white and without eye |
| Taste | Sweet with hay notes and slightly goat hints |
| Maturing | At least 7 days |
| Our selection | Emanuela Perenzin conduce con grinta il caseificio di famiglia attivo da oltre 120 anni e nel quale già da piccolissima si vedeva inserita. Oggi è affiancata dai figli che rappresentano la quinta generazione della famiglia Perenzin: Matteo si occupa della produzione mentre Erika segue il locale PER Bottega & Cheese Bar e il negozio della latteria |
| Suggestions | Try it in cubes in a salad with taggiasca olives or pan fried and served with fresh grounded white pepper |
| Ingredients | Organic goat MILK, salt, microbial rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at 0 °C/ +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1257 kJ / 303 kcal Fat: 23 g of which saturates: 17 g Carbohydrate: 1,8 g of which sugars: 0 g Protein: 22 g Salt: 2 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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