Dominico Perenzin established his dairy near the small town of Conegliano, in the Venuto region of Italy north of Venice, using milk from farms in the valley. Located at the foot of the Prosecco Hills, the dairy farms have now been replaced with vines as the popularity of Prosecco has blossomed and milk is now brought in from nearby regions – cow’s milk from Altopiano del Cansiglio and Fruili-Venezia Guilia, Goat’s milk from the Italian Alps and Buffalo milk from the Veneto region.

After more than a century of existence, today the fourth generation is at the helm of the company with Emanuela Perenzin and the collaboration of her children Erika and Matteo. In 2023 the prestigious title of Maître Fromager was conferred on Emanuela Perenzin by the Guilde Internationale des Fromagers recognising excellence in cheese making and maturation. The dairy specialises in semi hard cheeses which are matured in the underground cellars before a secondary refining or finishing, which takes one of the following forms –

• Affinamento or Refining – cheeses are refined in leaves or hay – Capra Foglia Noce which is wrapped in walnut leaves.

• Conciatura or Tanning – cheeses are rubbed with olive oil and herb or spices – Capra al Timo is coated with dried thyme from Sicily.

• Ubriacatura or Drunken technique – following the old tradition, cheese is drunk by dipping in the marc, wine or other alcoholic drinks – Bufala al Glera is coated with glera grape must, the predominant grape used in Prosecco.

• Millefoglie or Millefeuille – meaning thousand layers. As the cheese matures, fine cracks appear in the paste. The secondary process is infusing the cheese with wine or truffle that permeates the cracks, flavouring the cheese from within – Millefoglie al Marzemino & Millefoglie al Tartufo.