The product
Piccolo Fiore di Bufala
Bloomy rind cheese made with Italian buffalo milk
Code:
30653P
Country of origin:
Italy - Veneto
Type of Milk:
Buffalo's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Small bloomy rind cheese produced with pasteurized buffalo milk |
|---|---|
| Appearance | The rind is thin and white in colour, due to the presence of moulds; the paste is soft, without holes, slightly chalky in the fresher and creamier product in the mature one |
| Taste | Slightly acidulous with pleasant floral, citrus and lactic sensations |
| Maturing | at least 10 days |
| Suggestions | Excellent as a first cheese on a cutting board, but also for the preparation of first courses or on pizza |
| Ingredients | Buffalo MILK, salt, rennet, penicillium |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Packaged in polylaminate paper |
| Storage Conditions (packaged products) | Store at a temperature between +2 +8 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1247 kJ / 298 kcal Fat: 28 g of which saturates: 20,4 g Carbohydrate: 0,2 g of which sugars: 0,2 g Protein: 12,6 g Salt: 1,3 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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