PERENZIN LATTERIA SRL

Perenzin Latteria has shaped cheesemaking across five generations since 1898, working milk from the Veneto and Belluno Dolomites into three distinct varieties: goat, cow, and buffalo. The caseificio remains rooted in handcraft—each morning, the master cheesemaker oversees every step of production, guided by artisanal methods despite modern support systems. Their cylindrical Montasio DOP develops through patient maturation on wooden boards, gaining the compact, slightly crystalline character that defines the denomination across 369 municipalities.

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