The product
San Pietro in Cera d'Api
Aged cheese covered with beeswax
Code:
30339
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Cheese produced with cow's milk and aged at least 5 months, covered with beeswax to preserve the internal moisture of the paste |
|---|---|
| Appearance | The rind is smooth and amber in colour, the paste has an intense straw yellow colour and a hard texture |
| Taste | Sweet with pleasant notes of honey, more or less marked, and slight hints of vanilla |
| Maturing | At least 6 months |
| Curiosity | For long time, beeswax has been used as a coating for cheeses, to preserve them in a natural way during aging in order to avoid the formation of moulds and to balance the loss of moisture that occurs during the aging. The wax in the crust allows to keep the damp inside the cheese paste, making it of an unusual consistency for a cheese with such a long maturation |
| Our selection | Emanuela Perenzin is the fourth generation of a family that has been producing cheese since 1898. A reality that for over 120 years tells a cross- section of Venetian dairy crafts with a strong talent for experimentation and innovation. Today Emanuela leads with grit the family business, in which he was already a child, flanked by children who represent the fifth generation: Matteo takes care of the production while Erika follows the local PER Bottega & Cheese Bar and the shop of the dairy |
| Suggestions | Excellent in pureness, try it cutting the higher surface as to obtain a sort of pot and cut the paste obtaining a lot flakes; the empty pot can be used to stir 1 or 2 portions of risotto or pasta |
| Ingredients | Cheese (MILK, salt, rennet), organic beeswax 5% |
|---|---|
| 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 wax |
| 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.
