The Goat Caciottona with Pepper and Extra Virgin Olive Oil is an emotional cheese, made with the best goat milk and massaged with a full-bodied, fragrant extra virgin olive oil, and ripened 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 craft for four generations, since 1898 when Domenico Perenzin made his first cheese. The rind is slightly rough and covered in pepper; the paste is ivory-colored, creamy, and compact, with a fragrance that has a light hint of goat milk and a strong aroma of pepper. The flavor of the Caciottona is strong and savory, sweet but at the same time spicy thanks to the pepper present on its surface. The aging process lasts for a period ranging from 3 to 6 months.
Shipping costs £40.16, free over £249.40
Price VAT included
The Goat Caciottona with Pepper and Extra Virgin Olive Oil is an emotional cheese, made with the best goat milk and massaged with a full-bodied, fragrant extra virgin olive oil, and ripened 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 craft for four generations, since 1898 when Domenico Perenzin made his first cheese. The rind is slightly rough and covered in pepper; the paste is ivory-colored, creamy, and compact, with a fragrance that has a light hint of goat milk and a strong aroma of pepper. The flavor of the Caciottona is strong and savory, sweet but at the same time spicy thanks to the pepper present on its surface. The aging process lasts for a period ranging from 3 to 6 months.
