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 and traditions.

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.