Caciottona di Capra con Pepe e Olio Extravergine di Oliva is an emotional cheese, created 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 passed down its work for four generations, since in 1898, Domenico Perenzin produced his first cheese. The rind is slightly rugged and covered with pepper; the paste is ivory-colored, soft and compact, with a scent that has a slight hint of goat milk and a strong aroma of pepper. The flavor of Caciottona is pronounced and savory, sweet but at the same time spicy thanks to the pepper on its surface. The aging lasts for a period ranging from 3 to 6 months.
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Caciottona di Capra con Pepe e Olio Extravergine di Oliva is an emotional cheese, created 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 passed down its work for four generations, since in 1898, Domenico Perenzin produced his first cheese. The rind is slightly rugged and covered with pepper; the paste is ivory-colored, soft and compact, with a scent that has a slight hint of goat milk and a strong aroma of pepper. The flavor of Caciottona is pronounced and savory, sweet but at the same time spicy thanks to the pepper on its surface. The aging lasts for a period ranging from 3 to 6 months.
