€ 90,90 for 2,4 kg ca.
The Caciottona di Capra with Pepper and Extra Virgin Olive Oil is a cheese of emotion, created with the best goat's milk and massaged with a full-bodied and fragrant extra virgin olive oil, and aged on the surface with 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 craft for four generations, since 1898, when Domenico Perenzin produced his first cheese.
The rind is slightly wrinkled and covered in pepper; the paste is ivory-colored, creamy, and compact, with a fragrance that has a light hint of goat's milk and a strong pepper aroma.
The flavor of Caciottona is strong and savory, sweet yet at the same time spicy thanks to the pepper on its surface. The aging lasts for a period of 3 to 6 months.
Ingredients: goat milk, salt, rennet, pepper (3%), olive oil (2%)
Average nutritional values per 100g
Energy 404 Kcal/Kj 1678
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, due to its uniqueness, is perfect for enriching a cheese platter: the ideal would be to taste it pure.
It can also be truly surprising as an original base for cacio e pepe.
€ 90,90
for 2,4 kg ca.
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Veneto
Goat Caciottona with Pepper and Extra Virgin Olive Oil 2.4 kg
