The product
Formajo Ciock Caciottona
Typical cheese from Veneto refined with Merlot or Cabernet
Code:
30335
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Pasteurized cow's milk |
|---|---|
| Appearance | The rind is thin and dark red in color covered with marc; the paste is ivory white in coulor, rather moist and with few holes |
| Taste | Sweet and very fragrant with notes of ripe fruit |
| Maturing | At least 3 months |
| Curiosity | Emanuela and Carlo carry on the adventure of the Perenzin Dairy, which began four generations ago. Emanuela is Domenico's greatgranddaughter. Perenzin founder, together with his sons (including Valentino Angelo, grandfather of Emanuela) of the first dairy at the end of the early 1900s in the locality of Tarzo, a few kilometers from the current headquarters built in 1958 and renovated in 1997 |
| Our selection | The wheels have a minimum maturation of 6 months and are refined with pomace and wine: 'cioc' in Venetian dialect means drunk |
| Ingredients | Cheese (cow MILK, salt, rennet), red grape pomace (3%) and red wine (2%) |
|---|---|
| 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 rind after removing the marc |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1813 kJ / 437 kcal Fat: 36,5 g of which saturates: 26,2 g Carbohydrate: 0,9 g of which sugars: 0,4 g Protein: 26 g Salt: 1,9 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.
