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The product
Piccolo fiore di Bufala alla Nocciola
Blue cheese made from pasteurized buffalo milk, filled with hazelnut paste
Code:
30369
Country of origin:
Italy - Veneto
Type of Milk:
Buffalo's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Blue cheese made from pasteurized buffalo milk |
|---|---|
| Appearance | Bloomy rind cheese with an elegant and refined appearance. The ivory-white paste is soft and creamy, with a delicious filling of hazelnut paste |
| Taste | Full and enveloping on the palate. The sweet and pleasant flavor lingers long, while the olfactory aftertaste evokes hints of damp grass, fresh mushrooms, and underbrush, with a distinctive note of earthiness that makes it truly special. Ideal for an exclusive and refined tasting |
| Maturing | At least 10 days |
| Our selection | A cheese that elegantly balances the sweet notes of hazelnut with those typical of buffalo milk. It is produced by Latteria Perenzin, a dairy with 120 years of history, managed by Emanuela Perenzin along with her children Erika and Matteo |
| Suggestions | Perfect as an appetizer or to accompany an aperitif |
| Ingredients | Buffalo cheese (MILK of buffalo, Italian origin, salt, rennet, Penicillium), stuffed with pure cream of HAZELNUTS of Piedmont PGI 7% and grains of HAZELNUTS of Piedmont PGI 4% |
|---|---|
| Allergens in ingredients | Milk and products thereof, Nuts and products thereof |
| Weight | 250 g |
| Packaging | Wrapped with food paper |
| Storage Conditions (packaged products) | Store at a temperature between +2 and +8 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1418 kJ / 339 kcal Fat: 44 g of which saturates: 21 g Carbohydrate: 1,7 g of which sugars: 1,2 g Protein: 16,5 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.
See also:
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