€ 11,40 for 300g 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 rugged and covered in pepper; the paste is ivory in color, creamy and compact, with a fragrance that has a slight hint of goat's milk and a strong aroma of pepper.
The flavor of Caciottona is strong and savory, sweet but at the same time spicy thanks to the pepper on its surface. The aging lasts for a period ranging from 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/Kj 1678
Fat 32.5g - of which saturated fatty acids 24g
Carbohydrates 1.2g - of which sugars 0.05g
Protein 27g
Salt 2g
The Caciottona di Capra with Pepper and Extra Virgin Olive Oil, given its uniqueness, is suitable to enrich a cheese platter: the ideal would be to taste it pure.
It can also be truly surprising as a base for an original cacio e pepe.
€ 11,40
for 300g ca.
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Veneto
Goat Caciottona with Pepper and Extra Virgin Olive Oil 300g
