The product
Formaggio di Capra in Pepe e Olio Evo
Mature goat Caciotta treated on the rind with oil and pepper
Code:
30322
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Pasteurized goat's milk |
|---|---|
| Appearance | The rind is thin and covered with ground pepper. The paste is compact and its color is white |
| Taste | The taste is fresh, long, with strong aromas of goats milk. The aftertaste is long and piccante |
| Maturing | At least 60 days |
| Our selection | 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. |
| Suggestions | For pepper lovers, to be tried with the rind |
| Ingredients | Cheese (goat's MILK, salt, rennet, surface refined with pepper (2%) and extra virgin olive oil (1%)) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at temperatures between +0 +4 ° C |
| Instructions for use | Edible rind |
| Country of origin of the primary ingredient | Italy |
| 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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