New
The product
San Pietro in Cera d'Api
Convenient cheese portions in beeswax
Code:
30644
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
200 g approx
Minimum order:
1 piece
| Description | Cheese made from pasteurised cow's milk and wrapped in beeswax, produced by Latteria Perenzin, in 200 g portions |
|---|---|
| Appearance | The shape is characteristic of a dairy cheese, the paste is an intense straw-yellow colour and the rind has a beautiful amber colour |
| Taste | Sweet, with pleasant notes of honey and a slight hint of vanilla |
| Maturing | At least 6 months |
| Curiosity | For a long time, beeswax has been used as a coating on cheeses to preserve them naturally during ripening to prevent the formation of mould and to balance the loss of moisture that occurs during storage. In fact, the beeswax coating preserves the moisture inside the cheese paste, giving it an unusual consistency for a cheese that has been matured for over a year |
| Our selection | Emanuela Perenzin has been running the family dairy, that has been active for over 120 years, with determination and in which she envisioned herself already at a very young age. Today she is supported by her children who represent the fifth generation of the Perenzin family: Matteo takes care of production while Erika looks after the PER Bottega & Cheese Bar and the dairy shop |
| Ingredients | Cheese (MILK of Italian origin, salt, rennet), beeswax (5%) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 200 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in the refrigerator at +0 °C/+4 °C |
| Instructions for use | Edible rind after removal of beeswax |
| 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 100g |
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.
