Perenzin Latteria Bagnolo di San Pietro di Feletto Treviso


Medaglia d’ArgentoMedaglia d’ArgentoInternational Cheese Awards di Nantwich, 29/30 luglio 2014
SILVER AWARD PICCOLO FIORE DI BUFALA(category Best Italian Cheese - Soft. Open to all varieties of cheese produced in Italy. Any size or weight). SILVER AWARD CAPRA UBRIACO AL TRAMINER (category: Goats Milk Cheese with Additives. Open to UK and non UK producers)

Medaglia d’OroCIBUS, ALMA CASEUS 2014: the Goat’s milk Cheese Infossato awarded at Parma
Yesterday the first prize was awarded to the Goat’s milk Cheese Infossato of Perenzin Dairy in the category “Formaggi Emozione” – “Emotion Cheese” of Alma Caseus 2014, the national contest dedicated to the Italian dairy world....
> press release

Medaglia d’OroMedaglia d’OroCarlo Piccoli’s cheeses triumph at the WORLD CHEESE AWARD 2013
Perenzin Dairy ends the year 2013 with style; the Montasio Vecchio Dop was awarded the golden medal, whilst the Caciottona di Capra in Foglia di Noce – Walnut-leaf flavoured Goat’s milk Caciottona was awarded the silver medal at the XXV edition of the World Cheese Award 2013, which was held at Birmingham in England...
> press release

Taste the Future - The world’s leading food fair for the retail trade and the food service and catering market. We are at ANUGA in Cologne, Germany – October 5-9, 2013. Find us at HALL 10.1 STAND H055
> open ANUGA website

International exhibition of organic and natural products. We are at SANA in Bologna, Italy from to September. Come to visit us at PAD 33 STAND A65
> open SANA website

Milano World Food Exhibition

It is our honour and pleasure to invite you all to the trade faire TUTTOFOOD, which will be held from 19th to 22nd of May in Milan.
In the hope that you will be able to visit us, our stand is at BACCANALE, pavilion number 9, stand R21/S30.
We would provide you an unforgettable sensorial trip in the world of Perenzin cheeses. Do not miss this important opportunity for tasting our latest products!
Please contact us to fix a meeting or receive an electronic ticket: or call +39 0438 21355
> open TUTTOFOOD website

Medaglia d’OroMedaglia d’OroMedaglia d’OroCASEUS VENETI 2012
Multi-award-winning historical Perenzin Dairy

Undisputed winner of “Caseus Veneti 2012”, Perenzin Dairy of Bagnolo di San Pietro di Feletto was the protagonist of the contest. Shower of golden and silver medals for the quality of its cheeses which obtained an impressive 8 major awards...
> press release

Primo classificatoTHE DINO VILLANI 2012 AWARD assigned to Perenzin dairy for the excellent production
The XXIV Dino Villani 2012 award was assigned to Perenzin Dairy for its excellent production of artisanal cheeses...
> press release

Master Cheese Class at the esteemed San Francisco Cheese School with Lee Smith, Publisher of Cheese Connoisseur. Saturday, January 13th...
> read more on Cheese Connoisseur

We are at CIBUS 2012, in Parma, Italy. Find us at International Food Exhibition at HALL 2 STAND E 019
> open CIBUS website

We are at ’ANUGA 2011, in Cologne, Germany. Find us at ANUGA DIARY
> open ANUGA website

We are glad to inform you that we will be present in Bra (CN), from the 16th to the 19th of September, in partnership with GOURMIT 3P, on the occasion of the SLOW FOOD EVENT “CHEESE”.
Visit us at Piazza Roma, 9/a (see as reference point the beauty centre IL SENTIERO DEL BENESSERE)
> open CHEESE event website

Cooking Show
Friday 8th April, 12.00 p.m. at Vinitaly, Casa Treviso (backward pav. 5)
Chef Giuseppe Agostini (Teatro dei sapori, Castelfranco Veneto) will prepare “kilometer zero” dishes, starring organic culture by Latteria Perenzin and Perlage wines.
Cheese and wine tastings, an opportunity to deepen organic and sustainability issues.

Salone del Gusto
We will exhibit at Salone del Gusto Fair in Turin: from the 21st to the 25th of October. Hall 2, Booth F226 to enjoy our new proposal tasting

15th edition of the international food fair Cibus 2010
We inform you that we will be present at CIBUS 2010 in Parma, from 10th to 13rd May, Hall 1 Booth B41.
We will be glad if you come to visit us, to show you our products and news.

Mountain Cheese Olympics 2009
24.10.2009 - Sixth edition of international festival at Saignelegier, canton of Jura (Switzerland) awarded Latteria Perenzin for «Capra Ubriaco al Traminer» cheese with Bronze Medal in «Flavoured semi soft cheese» category

Cheese 2009, international exhibition
Please visit us at Cheese 2009 from September 18 to 21 at Bra (Cuneo), Italy – Piazza Carlo Alberto Stand B45

2009 SOFI™ Silver Finalists announced
A national panel of specialty food experts tasted and evaluated 1,997 submissions at NASFT offices in New York. They choose 128 contenders for the coveted SOFI™ Gold Award. Our San Pietro Honeywax Cheese, presented by our importer Atalanta Food, is one of the four selected. Finalists will be judged at the Summer Fancy Food Show in New York. Gold winners will be announced June 29 in a red-carpet ceremony hosted by noted chef Ming Tsai
> SOFI™ Awards 2009

We will participate at next TUTTOFOOD, Milano World Food Exhibition, from 10th to 13rd June, Pav. 24 booth F16

Salone Internazionale del Gusto
We are glad to inform you that we will participate at the next Salone Internazionale del Gusto in Turin, from 23rd to 27th October 2008.
Our booth will be in the Pavillion 2 - Cheese Lane Stand B240.
We will present, on this occasion, a new look for our Goat’s Affiné and Drunken Cheeses, and also some new product.
Hoping to arouse your curiosity, we look forward to seeing you!

Capra al Traminer’s new production
The Capra al Traminer’s new production is ready. You can order yet this cheese

Biocaseus 2008: Gold Medal to Aged Caciottona di Capra BIO
We are glad to inform you that Aged Caciottona di Capra BIO was awarded with Gold Medal at Biocaseus 2008, the winner proclamation will be at Biofach Fair in Norimberga (D), the 21th February, in the wine pavilion at 5 pm.

Caseus Veneti 2007
We are glad to inform you about the results on the Caseus Veneti Award the October 2007. In the respective class:
Montasio Stravecchio (1° classified), Caciottona di Capra al Pepe ed Olio Extr. Oliva (2° classified), Robiola di Capra Bio (3° classified), Formajo Ciock (3° classified)

Robiola awarded to Bronze Medal
We are pleased to inform you that our Cheese “Robiola di Capra Bio” was awarded to Bronze Medal at the Mountain Cheeses Olympic Games of Obersdorf (DE) for the “Fresh Goat Cheeses ” International Class

Latteria Perenzin in Koeln
Please visit us at ANUGA in Koeln (D) 2007 from 13 to 17 October Halle 11.3 Stand k041

Cheese 2007, international exhibition
Please visit us at CHEESE 2007 from Friday September 21 to Monday September 24 at Bra (Cuneo), Italy – Piazza Carlo Alberto Stand B102

Summer Fancy Food, New York
Our dairy will be participate at 53rd Summer Fancy Food Show, New York July 8-10, 2007, in our importer Atalanta Food area (booth 1549)
> go to the event website

TUTTOFOOD 5-8 May 2007
We look forward to seeing you at TUTTOFOOD FAIR in Milan (Italy).
Our stand is Pav. 13 stand L18.
We are pleased to offer you a special trip into our land old flavour.

Salone del Gusto 2006
Latteria Perenzin will be at Salone Internazionale del Gusto, in Turin (Lingotto Fiere) from Thursday to Monday, October 26-30. Perenzin cheeses exhibit in Regione Veneto space, Provincia di Treviso area, stand H33 pavllion 2

Artigianato Vivo
Latteria Perenzin will be present with its cheeses at the 26th “Artigianato Vivo” handicraft exhibition, held in Cison di Valmarino from 5 to 15 August 2006

Chalices of Stars
Latteria Perenzin cheeses will be in attendance at the Chalices of Stars wine-tasting event, to be held on Friday 4 and Saturday 5 August 2006 in the splendid surrounds of the Castle of Conegliano
> more

Latteria Perenzin in New York
New York is enthusiastically welcoming Perenzin cheeses. From 9 to 11 July 2006, New York hosted the international Summer Fancy Food Show. Our company featured at the stand of Atlanta Foods Ltd, which imports and distributes Perenzin produce nationwide throughout the USA.
> more

Cheese Evening
Wednesday 31 May 2006 is the date for the customary "Cheese Evening" in the context of the Wine Exhibition of Rua di Feletto, an event held in the framework of the "Primavera del Prosecco" wine-tasting event. The evening is organised directly by our company.
For information and reservations call +39 0438 21355
> go to the event website

Cheeses and Flavours
Latteria Perenzin  will be present at the “Forme e Sapori” event that will be held at Villa Luccheschi in Castello Roganzuolo (TV) from 29 to 30 April 2006

Le Formajele Trevisane
On 21 April 2006 at Palazzo dell’Umanesimo Latino in Treviso, Fondazione Cassamarca and ONAF (the Italian national cheese tasters' association) presented an initial group of raw milk cheeses, made on farms and in dairies in the Treviso hills in strict observance of local traditions and statutory legislation. The cheeses are summarised by the designation “Le Formajele Trevisane”: Latteria Perenzin is among the 6 selected dairies
> Le Formajele Trevisane (PDF, 1 M)

Latteria Perenzin at Cologne
For the first time, the company showed its products this year at a trade show outside Italy. October 2005 saw us at the Anuga Exhibition in Cologne, Germany, in the “Gourmet” section for the Veneto Region
> more

Latteria Perenzin at Cheese 2005
Perenzin attracted considerable interest at the Cheese 2005 International Exibition held in Bra, near Cuneo (Piedmont), during September 2005.
> photo




Medaglia d’OroMedaglia d’OroFrom the “star” of GAMBERO ROSSO to the PRIZE FOR INNOVATION
The new restaurant PER of Perenzin Dairy was awarded the “Star” by the Foodies Guide 2013 of Gambero Rosso and the prize “Horeca24 Innovation of the year” of Gruppo 24 Ore...
> press release

Primo classificato ALMA CASEUS 2012: the best professional is Carlo Piccoli
The exhibition ALMA Caseus, promoted by ALMA the Italian Cuisine International School, was developed in collaboration with Fiere di Parma and took place at CIBUS, XVI International Food Fair, Parma, from 7th to 10th May 2012...
> press release

Visit Conegliano Valdobbiadene Spring/Summer 2014
Young or mature, from Casatella to Montasio, and not forgetting the traditional Inbriago and Morlacco: the dairies in Treviso’s foothills offer a multitude of wonderful favours...
> read article (PDF 726 KB)

Article about Latteria Perenzin in Italie Magazine july issue, Netherlands
> read article (PDF 242 K)

Innov(e)tion Valley 03.2010
The brand new«Corriere della Sera» focused on Italy North-East creativity magazine tell about a «world-wide cheese»: made from the milk of cows and goats, it is sold in America, Canada, Switzerland, Germany, the Netherlands, Finland, and Sweden. In the UK you can find them in Harrods and, probably, in a few months’ time you will find them in Dubai too...
> read article (PDF, 248 K)

SFGate – June 14, 2009
San Francisco Chronicle
San Pietro, an aged cow's milk cheese from Italy's Veneto region, tastes like a cross between Parmigiano-Reggiano and Piave. It has the sweetness of Piave, which comes from the same area, but the crumbly texture and orange-peel aroma that remind me of Italy's favorite grating cheese...
> read article

The Gourmet Retailer 01.2008
On the Road to Anuga - Attending an international trade fair is both exhilarating and exhausting. For anyone who has ever walked the aisles of the Summer Fancy Food Show, imagine this: take the Jacob Javits Center and multiply it by 14...
> read article (PDF, 146 K)

Case & Country 02.2007
They revive mediaeval traditions and can be strong and aromatic or mild in flavour. Produced at a traditional dairy in the Treviso area, these cheeses are taking London and New York by storm.
> read article (PDF, 492 K)

Il Gazzettino 10.02.2007
A cheese-based enogastronomic evening:
many people attended the cheese evening organized by the Perenzin dairy and held at the Da Gigetto restaurant in Miane.
> read article (PDF, 198 K)

Il Gazzettino 28.10.2006
Celebrity Marca Trevigiana Cheeses in Turin: The Italian cheeses of the Treviso area are a hit at the Salone del Gusto
> read article (PDF, 179 K)

The BA blog 12.07.2006
Wednesday, July 12, 2006
Cheese Fancier
Cheese is a passion of mine, so when I attended the 52nd Summer Fancy Food Show last weekend at the Javits Center here in New York, I walked right on past the cookies, olive oils, and barbecue sauces and went straight for the dairy products
> more

Il Sommelier Veneto 06.2006
Un’assaggio di formaggio
Morlacco, Bastardo e Castel, tre primizie autoctone
> read italian article (PDF, 276 K)

Casamia Cucina 12.2005
A family affair
Caciotta cheeses immersed in grape must... And other varieties matured in hay, in walnut leaves, dressed in peppercorns... Unforgettable cheeses that we tasted at the home of Emanuela Perenzin and Carlo Piccoli
> read article (PDF, 1.6 M)

Corriere delle Alpi 26.10.2005
72 years after receiving the gold medal award at the Salon Des Art Menangers, and 4 years after Biocaseus 2001, yet another prestigious prize: the goats' milk Robiola produced by Latteria Perenzin wins a silver medal in the fresh cheeses category of the “Mountain Cheese Olympics”.
> read article (PDF, 124 K)

Il Quindicinale 22.06.2005
Il Felettano
Land of wines and cheeses
> read article

Meridiani Viaggi del Gusto 14.05.2005
Combinations: cheese and prosecco
> read article

Milano Finanza 05.03.2005
Organic par excellence
> read article

Gambero Rosso 11.2004
Week end gourmet
> read article

Il Gazzettino 05.09.2004
Cinema and prosecco, Treviso Marches centre stage at the Venice Film Festival
> read article

Il Gazzettino 22.07.2004
Ricotta for Her Majesty, from S. Pietro di Feletto
> read article

La Tribuna 22.07.2004
Goat conquers London
> read article

Il Gazzettino 18.02.2004
Veneto week at the International School of Italian Cuisine shopwindow for wines, cheeses, radicchio
> read article

Il quindicinale 16.07.2003
A cheese in One thousand...
> read article

Libero 07.06.2003
Mediaeval cheese on the Prosecco hills
> read article

Grazia 03.06.2003
Organic cheeses at San Pietro Di Feletto
> read article

Case & Country
The hills of the poet
> read article

Castèl cheese
> read article




White chocolate praline and liquorice, casatella (soft cheese) and lemon
GELLIUS Restaurant
> read the recipe

Potatoes ravioli with flakes of Medioeval Cheese
DOLADA Restaurant
> read the recipe

Bavarese with Montasio
DA GIGETTO Restaurant
> read the recipe

Tortellini with red turnip, butter and sage, fettuccine with vegetables and extra aged Montasio

By the famous chef FABIO CAMPOLI
> read the recipe

Dried apples in extra vergin olive oil and rosemary, gelatine of red currants and Goat Traminer cheese

By the famous chef FABIO CAMPOLI
> read the recipe

Involtini di bresaola
A refined and light antipasto
> read the recipe

Mediaeval risotto with “Castel” cheese
Cuisine with class
> read the recipe

Ricotta gnocchi
Quick and light
> read the recipe

Goat Primo Sale and bacon
A supreme harmony of flavours
> read the recipe

Light tiramisù (without egg)
A new perspective on dessert
> read the recipe

Tiramisù with zabaglione
Recipe for gluttony
> read the recipe

Ricotta crumble
Easy as pie, success assured
> read the recipe