One of the most interesting and award winning Italian cheeses; a drunken cheese made with goat’s milk coming from the North of Italy, treated with organic Traminer grapes from Trentino Alto Adige: it reveals a delicate and scented aroma …
Drunken cheeses were inspired by the custom, born centuries ago, of hiding cheese in fermenting grape marc to conceal it from plunderers during wars or from the land owner during the official tally of goods at the end of the year with the farmers.
Moreover, in some ancient manuscripts written by Giovanni Barpo, a clerk from Belluno town (north of Italy), there already are references to cheese treated with grape marc on the surface in order to obtain a better preservation of the whole wheel. Grape marc coming from red wine in fact is rich in tannin, a natural preservative.
Today, with the current production process, the cheese wheel is steeped in grape marc for 10-15 days, then it is dried and after a brief maturation period in vacuum-packing it is ready for tasting.
"Goat Caciotta Bio - Capre Felici" - Latteria Perenzin
Soft caciotta cheese made with organic goat's milk.
"Caprino Treated with Pepper and Oil" - Latteria Perenzin
An inspiring cheese gently treated with carefully selected perfumed Extra Virgin Olive Oil and scented with Black Tellicherry Pepper coming from Vietnam, our tribute to one of the most remote areas in the Silk Route.
"Caprino Treated with Hay" - Latteria Perenzin
This is a cheese matured in natural organic hay coming from the same farms that supply us with organic goat’s milk, in Belluno province, north of Italy. Hay gives a natural earthy character to cheese. In the past, hay was used to cover the cheese which had been produced so that the cheesemaker could keep his property secretly hidden and away from his neighbour’s eyesight.
"San Pietro in Beeswax" - Latteria Perenzin
Aged cheese with a delicate aroma of honey and vanilla.