€ 22,80 for 600g ca.
The Caciottona di Capra with Pepper and Extra Virgin Olive Oil is a cheese of emotion, made with the best goat's milk and massaged with a full-bodied and fragrant extra virgin olive oil, and aged on the surface with some black pepper.
It is produced with experience and passion by Latteria Perenzin, a small family-run dairy located in Bagnolo di San Pietro di Feletto, in the province of Treviso. This historic dairy has been passing down its work for four generations, ever since, in 1898, Domenico Perenzin produced his first cheese.
The crust is slightly rough and covered with pepper; the paste is ivory-colored, creamy and compact, with a fragrance that presents a slight hint of goat's milk and a strong pepper aroma.
The taste of the Caciottona is strong and savory, sweet but at the same time spicy thanks to the pepper on its surface. The maturation lasts for a period of 3 to 6 months.
Ingredients: goat's milk, salt, rennet, pepper (3%), extra virgin olive oil (2%)
Average nutritional values per 100g
Energy 404 Kcal
Fats 32.5g - of which saturated fatty acids 24g
Carbohydrates 1.2g - of which sugars 0.05g
Proteins 27g
Salt 2g
The Caciottona di Capra with Pepper and Extra Virgin Olive Oil, given its uniqueness, is suitable for enriching a cheese platter: the ideal would therefore be to taste it in its purity.
It can also be truly surprising as an base for an original cacio e pepe.
€ 22,80
for 600g ca.
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Veneto
Goat Caciottona with Pepper and Extra Virgin Olive Oil 600g
