Emanuela Perenzin is the fourth generation of a family that has been producing cheese since the beginning of the twentieth century. In 1933, Angelo Perenzin, Emanuela's grandfather, was honored with the gold medal at the "Salon des Arts Ménagers" in Brussels. Today production and maturity of the cheeses is followed by Carlo Piccoli, Emanuela's husband, a passionate and creative man. All processes are strictly craft-based, and supervised directly by Carlo, a professional with twenty years experience acquired in all areas of the dairy chain: milk collection, cheesemaking, curing, affining and retailing. Armed with the knowledge accumulated during this time, and the benefit of having attended training and refresher courses held by leading Italian authorities on cheese technology, Carlo has become a leading expert in the field of artisanal cheese production, and is also a holder of the ONAF "master cheese taster" diploma. Enthusiasm, thorough knowledge and an appetite for study, research and experiment have combined to place Perenzin among the premier Italian dairies.
Caciotta di Capra in foglie di noce
Goat’s caciotta matured in nut’s leaves. The rind is thin and covered with nut’s leaves, the paste is compact and ivory white in colour.
The taste is slightly sapid, with a delicate note of hay.