Caciottona di Capra with Pepper and Extra Virgin Olive Oil 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 Domenico Perenzin produced his first cheese in 1898. The rind is slightly rough and covered in pepper; the paste is ivory-colored, creamy and compact, with a scent that presents a slight hint of goat milk and a strong pepper aroma. The flavor of Caciottona is strong and savory, sweet but at the same time spicy due to the pepper on its surface. The aging process lasts for a period of 3 to 6 months.
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Caciottona di Capra with Pepper and Extra Virgin Olive Oil 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 Domenico Perenzin produced his first cheese in 1898. The rind is slightly rough and covered in pepper; the paste is ivory-colored, creamy and compact, with a scent that presents a slight hint of goat milk and a strong pepper aroma. The flavor of Caciottona is strong and savory, sweet but at the same time spicy due to the pepper on its surface. The aging process lasts for a period of 3 to 6 months.
