The product
Piccolo fiore di Bufala al Tartufo
Bloomy rind cheese made with buffalo milk and black summer truffle
Code:
30331
Country of origin:
Italy - Veneto
Type of Milk:
Buffalo's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Bloomy rind cheese made with italian buffalo milk and stuffed with black summer truffle |
|---|---|
| Appearance | The rind is thin and white in colour, due to the presence of molds; the paste is soft, without holes, slightly chalky in the fresher and creamier product in the mature one |
| Taste | Slightly acidic, with pleasant lactic and animal sensations, well balanced by the truffle |
| Maturing | At least 10/15 days |
| Our selection | A cheese capable of elegantly balancing the notes of truffles with those typical of buffalo milk. It is produced by Latteria Perenzin a dairy with 120 years of history behind it, managed by Emanuela Perenzin together with her children Erika and Matteo |
| Suggestions | Excellent as a first cheese on a cutting board, but also for the preparation of first courses or on pizza |
| Ingredients | Buffalo cheese (buffalo's MILK, of Italian origin, salt, rennet, penicillium), ground black summer truffle (tuber aestivum 2%, salt, natural aroma) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Packaged with 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: 1298 kJ / 303 kcal Fat: 27,5 g of which saturates: 20 g Carbohydrate: 0,3 g of which sugars: 0,2 g Protein: 12,5 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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