The Perenzin family
firm has been making traditional cheeses for 4 generations,
winning a gold medal at
the Brussels “Salon des Arts Ménagers” in 1933. For the last ten years and more, our products
have also included organic cheeses..
All processes are strictly craft-based, and supervised
directly by Carlo Piccoli, a seasoned professional
with twenty years experience acquired in all areas
of the dairy chain: milk collection, cheesemaking, curing,
affining and retailing.
Armed with the knowledge accumulated during this time,
and the benefit of having attended training and refresher
courses held by leading Italian authorities on cheese
technology, Carlo has become a leading expert in the
field of artisanal cheese production, and is also
a holder of the ONAF “master cheese taster” diploma.
ONAF (Organizzazione Nazionale Assaggiatori di Formaggi
- National Association of Cheese Tasters)
Packaging, administration, sales and public relations
are handled by Emanuela Perenzin, great-granddaughter
of Domenico Perenzin, who founded the first dairy with
his sons (including Valentino Angelo, grandfather of
Emanuela) at the beginning of twentieth century at Tarzo,
a few kilometres from the current premises which were
built in 1958 and modernized in 1997.
The smell of the parlour with milk ready for collection,
of newly cut grass, of dry hay, of the stalls... such
memories are the key elements of a heritage that still
plays a part today in the numerous different processes
characterizing Perenzin dairy products.
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
Enthusiasm, thorough knowledge of the trade in all its
aspects, and an appetite for study, research and experiment
have combined to place Perenzin among the premier Italian
dairy enterprises in terms of product range. Also in
our portfolio are more than 50 recipes.
Stringent hygiene controls are applied at every
step of the process, so that the wholesomeness of our
cheeses will always be assured.
A modern and innovative packaging system enables us to
give fresh products a longer shelf life without recourse
to preservatives — never used in the best organic