
Caciottona di Capra with Pepper and Extra Virgin Olive Oil is an emotion-filled cheese, made with the best goat's milk and massaged with a full-bodied, fragrant extra virgin olive oil, and surface-finished with black pepper. It is produced with expertise 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 now passed down its work through four generations, ever since, in 1898, Domenico Perenzin produced his first cheese. The rind is slightly wrinkled and covered in pepper; the paste is ivory-colored, soft and compact, with a fragrance that has a slight hint of goat's milk and a strong pepper aroma. The flavor of Caciottona is bold and savory, sweet yet at the same time spicy thanks to the pepper on its surface. Aging 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 emotion-filled cheese, made with the best goat's milk and massaged with a full-bodied, fragrant extra virgin olive oil, and surface-finished with black pepper. It is produced with expertise 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 now passed down its work through four generations, ever since, in 1898, Domenico Perenzin produced his first cheese. The rind is slightly wrinkled and covered in pepper; the paste is ivory-colored, soft and compact, with a fragrance that has a slight hint of goat's milk and a strong pepper aroma. The flavor of Caciottona is bold and savory, sweet yet at the same time spicy thanks to the pepper on its surface. Aging lasts for a period of 3 to 6 months.
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