Caciottona di Capra con Pepe e Olio Extravergine di Oliva is an emotional cheese, made with the best goat 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 work for four generations, since 1898, when Domenico Perenzin produced his first cheese. The rind is slightly wrinkled 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 Caciottona is bold and savory, sweet yet spicy due to the pepper on its surface. The aging process lasts for a period of 3 to 6 months.
Caciottona di Capra con Pepe e Olio Extravergine di Oliva is an emotional cheese, made with the best goat 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 work for four generations, since 1898, when Domenico Perenzin produced his first cheese. The rind is slightly wrinkled 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 Caciottona is bold and savory, sweet yet spicy due to the pepper on its surface. The aging process lasts for a period of 3 to 6 months.
Shipping costs £40.63, free over £252.30
Price VAT included
