Description
The Goat Caciottona with Pepper and Extra Virgin Olive Oil is an emotional cheese, created with the finest goat milk and massaged with a robust and fragrant extra virgin olive oil, and refined 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, ever since Domenico Perenzin made his first cheese in 1898. The rind 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 milk and a strong aroma of pepper. The flavor of the Caciottona is bold and savory, sweet yet at the same time spicy thanks to the pepper on its surface. The aging process lasts for a period ranging from 3 to 6 months.