Capra in fieno

Portions of goat caciotta aged in hay

Code:

30641

Country of origin: **

Italy - Veneto

Type of Milk:

Goat's milk

Weight:

200 g approx

Minimum order:

1 piece

Product Features

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Description	Cheese made from pasteurized goat's milk aged with its rind
Appearance	The texture is compact, without holes, ivory-white in color; the rind is fairly thin, covered with hay
Taste	Slightly savory, sweet with a subtle hint of grass and hay that enhances its sweetness
Maturing	At least 3 months
Our selection	Emanuela Perenzin leads the family dairy with determination, a business that has been active for over 120 years and in which she envisioned herself involved from a very young age. Today, she is supported by her children, who represent the fifth generation of the Perenzin family: Matteo oversees production, while Erika manages the PER Bottega & Cheese Bar and the dairy shop

More Information

More Information
Ingredients	Cheese (goat's MILK of Italian or EU origin (declared on the label), salt, rennet), hay (5%)
Allergens in ingredients	Milk and products thereof
Weight	200 g approx
Packaging	Vacuum packed
Storage Conditions (packaged products)	Store in the refrigerator at +0 °C/+4 °C
Instructions for use	Edible rind after removal of hay
Country of origin of the primary ingredient	Italy o EU
Nutrition Declaration	Energy: 1744 kJ / 421 kcal Fat: 36,5 g of which saturates: 28,1 g Carbohydrate: 0,8 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.

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