Memories: the smell
of the parlour with milk ready for collection, of newly cut grass,
of dry hay, of the stalls... a living heritage that
still plays a part today in the numerous different processes characterizing
Perenzin dairy products: raw milk cheeses (including the renowned
CASTEL FORMAGGIO MEDIEVALE); MONTASIO (the DOP cheese of our area); formajo
ciock (from the centuries-old custom of hiding cheeses in fermenting
grape must, so as to conceal them from raiders, in time of war...
or from the master’s accounting ledger)... and other delectable
We regard the cheeses we make as “creatures”, rearing
them to just the right stage of maturation. The singular merit of
our company is its ability to keep “creating” new cheeses:
innovative products, certainly, but always firmly linked to local
history and traditions.