Capra in Pepe e Olio extravergine di oliva

Portions of matured goat's cheese, rinded with oil and pepper

Code:

30640

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 produced by Latteria Perenzin from pasteurised Italian goat's milk massaged with extra virgin olive oil, full-bodied and fragrant, flavoured with black pepper
Appearance	The rind is quite thin and covered with coarsely ground peppercorns, the paste is firm, lacking in eyes and ivory white in colour
Taste	Slightly sapid, sweet and with a slight peppery note
Maturing	At least 2 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

More Information

More Information
Ingredients	Cheese (goat's MILK of Italian or EU origin (declared on the label)), salt, rennet, pepper (2%) and extra virgin olive oil (1%)
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
Country of origin of the primary ingredient	Italy o EU
Nutrition Declaration	Energy: 1763 kJ / 425 kcal Fat: 36,7 g of which saturates: 27 g Carbohydrate: 2,9 g of which sugars: 0,2 g Protein: 21,6 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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