Product Information
This organic goat’s milk cheese is matured for 2 months, then rubbed with EVOO and black pepper from Vietnam’s Tellicherry region and left to further mature for approximately another 3 months. It has a pronounced savoury and peppery flavour with the zesty, slightly sweet notes of organic goat’s milk humming on the end palate. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
A great option to use in Cacio e Pepe, in a creamy sauce for gnocchi or to shave into a salad of mixed leaves and walnuts. Pair with medium-bodied red wines – Dolcetto or Sangiovese. This cheese can also be included on antipasti and grazing platters.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
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