Gastronomy through local artisanal cheese
Its current marketing strategy is to promote the authenticity of the products and focus on gastronomy.
The company has been in operation since 1990, although its roots go back four generations to Domenico Perenzin, who produced his first cheese in 1898.
The focus of the company is to see every cheese as ‘an epicentre of tastes and above all of memories.’
Goat’s milk cheese
At the 19th annual Cibus food event in Parma, Italy, DairyReporter spoke with Krezia Nino, who covers the company’s sales and public relations.
She said the recollection of the scent of fresh milk, the aroma of grass represents the family’s heritage with both traditional and innovative aspects, yet always connecting to the company’s location.
For about the past 20 years, the company has become a leading company for the production of organic goat’s milk cheese, although it also creates cheeses from cow and buffalo milk.
