The product
Capra Tonka & Vermouth
Goat cheese aged with Vermouth and Tonka bean
Code:
30340
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Cheese produced with goat's milk and aged with an interesting combination of Vermouth and Tonka bean |
|---|---|
| Appearance | Amber in colour with evident dark streaks of tonka bean |
| Taste | Very fragrant and aromatic; the perfume makes you travel between fresh notes of cardamom, star anise and fresh herbs, and warmer notes of honey and vanilla; in the mouth its elegance emerges: the qualitative base of the cheese gives a spicy persistence with light notes of goat milk |
| Maturing | At least 120 days |
| Curiosity | This cheese was born from a refinement project developed by Erika, daughter of Emanuela, together with Riccardo of PER Bottega & Cheese Bar. Capra Tonka and Vermouth won the prestigious San Lucio Trophy in June 2021. |
| Our selection | Emanuela Perenzin is the fourth generation of a family that has been producing cheese since 1898. A reality that for over 120 years tells a cross- section of Venetian dairy crafts with a strong talent for experimentation and innovation. Today Emanuela leads with grit the family business, in which he was already a child, flanked by children who represent the fifth generation: Matteo takes care of the production while Erika follows the local PER Bottega & Cheese Bar and the shop of the dairy |
| Suggestions | Excellent in pureness to appreciate the aroma at its best |
| Ingredients | Cheese (Goat's MILK origin: Italy, salt, rennet), Vermouth (2%) and Tonka beans (0.2%) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Instructions for use | Edible rind |
| Country of origin of the primary ingredient | Italy |
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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