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Soft caciotta cheese made with organic goat's milk.

Emanuela e Carlo manage the Latteria Perenzin dairy, founded 4 generations ago. Emanuela is the great granddaughter of Domenico Perenzin the founder with his children, (one of whom Valentino Angelo was Emanuela's grandfather) of the first dairy at the beginning of the 1900's in Tarzo, a few kilometres from the site built in 1958 and renovated in 1997.

Origin: Italy - Veneto

Raw Material: Goats biological milk from the Belluno area

Taste: The taste is dolce, aromatic, creamy and milky. The aftertaste is long, dolce with strong hints of the aroma of the goats milk

Maturing: At least 15 days

Serving Suggestion: With all vegetables and with chestnut honey