The product
Goat milk robiola Sac à poche
Fresh goat robiola in an easy-to-use sac à poche
Code:
30371
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
600 g approx
Minimum order:
1 piece
| Description | Fresh and soft robiola in an easy-to-use sac à poche produced by Latteria Perenzin with goat's milk |
|---|---|
| Appearance | The texture is soft, without being watery, and it is white in colour |
| Taste | Sweet, well supported by the typical acid note of robiola paste. The goat notes are very light and balanced |
| Our selection | This robiola completes our proposal of sac à poche cheeses for food service: a cheese with a more marked acidity to give the recipes greater freshness and at the same time have a practical transformation tool |
| Suggestions | Use it to balance the filling of a ravioli with herbs, refresh a sandwich with grilled vegetables, or even stuff a pizza with carpaccio of Black Angus |
| Ingredients | Goat's MILK (origin Italy), salt, microbial rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 600 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0°C to +4°C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 745 kJ / 179 kcal Fat: 13,5 g of which saturates: 9,8 g Carbohydrate: 2,8 g of which sugars: 2,3 g Protein: 11,6 g Salt: 0,3 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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