Caciotta with Walnut Leaves

Walnut leaves are an ancient tradition in aging cheese in Northeastern Italy, originally used to help preserve cheese during aging and long journeys. The tannic properties of the leaves help keep unwanted molds at bay, and emparts a wonderfully aromatic nuttiness to the finished product. Enjoy this sharp cheese grated into a risotto, or as part of an antipasto platter.

Latteria Perenzin was founded in 1898. Based on tradition and personal care that comes with handmade cheese, they are now regarded as a pioneer in the production of organic goats' milk cheese in Northeastern Italy.