New
The product
Capra in foglie di noce
Portion of goat's caciotta matured in walnut leaves
Code:
30638
Country of origin: **
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
200 g approx
Minimum order:
1 piece
| Description | Cheese made from pasteurised goat's milk ripened and wrapped in walnut leaves, in 200 g portions |
|---|---|
| Appearance | The rind is quite thin and wrinkled but covered with walnut leaves; the paste is firm, without eyes and ivory white in colour |
| Taste | Slightly savoury, sweet with a touch of hay; the nose is mildly goaty with hints of essential oils from walnut leaves |
| Maturing | At least 3 months |
| Our selection | Emanuela Perenzin has been running the family dairy, that has been active for over 120 years, with determination and in which she envisioned herself already at a very young age. Today she is supported by her children who represent the fifth generation of the Perenzin family: Matteo takes care of production while Erika looks after the PER Bottega & Cheese Bar and the dairy shop |
| Ingredients | Cheese (goat's MILK of Italian or EU origin (declared on the label), salt, rennet), walnut leaves (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 crust after removal of leaves |
| Country of origin of the primary ingredient | Italy or 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.
