The product
Caciotta di Capra in foglie di noce
Seasoned goat caciotta, matured in walnut leaves
Code:
30304
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Pasteurised goat's milk |
|---|---|
| Appearance | The crust is fairly thin and covered with walnut leaves, the paste is compact, with no eyes, white-ivory in colour |
| Taste | Slightly sapid, sweet with a slight hay note that makes it appealing |
| Maturing | At least 3 months |
| Our selection | Emanuela and Carlo carry on the adventure of Dairy Perenzin, which began four generations ago. Emanuela is the founder of Domenico Perenzin founder, together with his sons (including Valentino Angelo grandfather of Emanuela) of the first dairy at the end of 1900 in Tarzo, a few kilometers from the current site built in 1958 and renovated in 1997 |
| Ingredients | Cheese (Goat's MILK, salt, rennet), walnut leaves (5%) |
|---|---|
| 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 |
| Instructions for use | Edible crust after removal of leaves |
| 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.
