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