Perenzin Latteria Bagnolo di San Pietro di Feletto Treviso
Latteria Perenzin
Ripening storehouse with natural ventilation Curd cutting in progress
Emanuela and Carlo

The conservation of the traditional knowledge of four generations of cheese makers and the constant innovation in production processes: this is the mission of our historical Dairy at Bagnolo di San Pietro di Feletto, a place for sharing and promoting ideas and emotions.

We are convinced that every cheese is an epicentre of tastes and memories most of all. The recollection of the scent of fresh milk, of the aroma of newly cut grass, of dried hay and of the warm atmosphere of the small stalls represents the family’s heritage and it is what we want to preserve in our production processes, that are both traditional and innovative, as well as always tightly linked to our territories.
We consider our cheeses as our living “creatures” and as such we rear them during their maturing phase, highlighting their high qualities with exquisite ageing methods.
For about the last twenty years we have devoted ourselves to enhancing the exceptional organoleptic qualities of goat’s milk, for the rediscovery of which we have been amongst the pioneers and that has made us a leading company in Italy for the production of organic goat’s milk cheese. In addition, our business offer also includes a wide range of organic and conventional cow’s and venetian buffalo’s milk cheeses.

However, there’s much more to this: our focus on the quality of cheese has expanded with the opening of the new Cheese Bar and Restaurant PER “Percorsi Enogastronomici di Ricerca” – “Food and Wine Research Journeys”.
Our innovative formula “eating table and shop” (prize “Horeca24 Innovation of the year 2012” of “Gruppo 24 Ore “– “Star” Foodies Guide 2013 of “Gambero Rosso”) greets our customers in a modern and inspiring place where the sale of both our cheese and of a vast selection of food and wine specialities is combined with other activities such as the restaurant, the tasting sessions and the organization of cultural events. For information: www.perperenzin.com

 

EMANUELA PERENZINEmanuela Perenzin

She is the great granddaughter of Domenico Perenzin, the man who founded the first dairy together with his sons (amongst them Angelo, Emanuela’s grandfather), at the beginning of the twentieth century at Tarzo, a few kilometres away from the current premises, which were built in 1958 and modernized in 1997.
With determination and enthusiasm and together with her husband, she runs the business of the dairy, where she felt at ease since when she was a child. Her duties include the management of the administrative and commercial activities of the dairy, as well as the role of refined guide for the various tasting sessions that are often organized at PER and for all the other occasions where the precious cheese of the family can be found.
«I zavatoi i co’ i passa bisogna ciaparli» is one of her mottoes, which she inherited by her father Egidio and which literally means «when the chaffinches go by they must be caught», a kind of carpe diem in the venetian dialect that suggests that one must pay extreme attention to current and potential consumers as well as to their tastes.

 

CARLO PICCOLICarlo Piccoli

He is the winner of the section “Miglior Professionista del Formaggio” - “Best Cheese Professional” of the Contest “Alma Caseus (Cibus2012)” and together with his wife Emanuela, Carlo Piccoli personally looks after the artisanal production processes of the dairy using his thirty years of experience acquired in all areas of the dairy chain: milk collection, processing, ageing, affinage and retailing.
The knowledge achieved during these years and the attendance of training and updating courses, held by leading national experts of cheese making technology, have contributed to make Carlo one of the most important specialists of artisanal cheese making. He is “Master Cheese Taster” with ONAF diploma (“Organizzazione Nazionale Assaggiatori di Formaggi” – “National Association of Cheese Tasters”).
The passion for his work, the devotion towards milk processing and the will to hand down a handcrafted profession that is disappearing, all led Carlo, together with the Associazione Famiglie Rurali – Rural Families Association – to establish the Accademia Internazionale dell’Arte Casearia – International Academy of Cheese Making Art – a non-profit association with the aim of promoting the value of Cheese Making Art by means of theoretical and practical courses which are open to everyone.