A treasure trove of cheeses in the new "vault" of the Perenzin museum

Among the hills of Prosecco Superiore Docg, a Unesco heritage site, the Premiata Latteria Perenzin Museum was born inside PER Bottega & Cheese Bar, in Bagnolo di San Pietro di Feletto (Treviso), the place to discover the secrets of cheese maturing. An exciting journey through the 125-year history of the company - which celebrated its anniversary this year - to end on a high note with your legs under the table in the Degustarium, an exclusive area designed to experience emotions in direct contact with five senses by tasting the excellence of the famous dairy specializing in the creation of award-winning refined and intoxicated cheeses. The Perenzins, among the pioneers of organic farming, today interpret in an extraordinary way three types of milk, goat, cow and buffalo, mainly from the Veneto and the Belluno Dolomites National Park.

A visit to the family museum is an immersive experience right from the entrance where the old boards, found in the Perenzin attic, still retain the scent and signs, some from the salt room, others from the warehouse. The visit continues with the nose in the air observing the numerous national and international awards achieved over time, such as the gold medal obtained in 1933 at the Salon des Arts Menagers in Brussels «pour production de buerre special» by Emanuela's grandfather, Valentino Angelo Perenzin, and the 4 Super Golds for tasting at the end of the Super Gold Tour.

The most curious object in the museum is the milk jar resting on the counter of the old shop, Emanuela Perenzin's first work tool, who already at the age of six helped in the company with the task of pouring the milk to the customers who came to buy it by bringing the bottle or the saucepan directly from home. The oldest piece is a mold for making cheese from the second half of the 19th century. Also precious are the small churns with their original glass that were used to beat the cream and turn it into butter.

The most exciting part is the grandfather's room "ciacià", as he affectionately called him as a child Emanuela. It is from him that the owner of the Perenzin Latteria inherited the initiative, courage and passion for this profession. Angelo Valentino Perenzin was a distinguished man, able to switch in half an hour from the work clothes he used in the stable to look after the pigs, to a coat, a cashmere scarf and a fedora.

The highlight of the exhibition is the Cheese Caveau which opens up to the eyes of visitors like a casket and which houses the private collection of Emanuela Perenzin where a few hundred wheels rest, cheeses that boast prestigious national and international awards, which are no longer in production and special creations destined to last over time.

The guided tours of the museum and the maturing warehouses end with the tasting and sensory analysis of the cheeses to which it is possible to combine local wines and add cheeses from the special reserve. For those who want the complete culinary experience there is also a light lunch, based on cicchetti prepared with products from the shop.

Finally, for cheeselovers there is also the Cheese Making Experience, an experience to be experienced firsthand, like real cheesemakers, far from technology, immersed in the green hills of Prosecco Docg and surrounded by cows, ready to give life to a authentically genuine cheese, all together around a fire as it once was, in a new unforgettable location: the Castello di Formeniga farm (just 5 minutes by car from the Perenzin Dairy). The itinerary begins with a regenerating walk among the wonderful fruit trees and the animals of the farm to then get "hands-on" and discover the secrets of the cheesemaker. After a visit to the Premiata Latteria Perenzin Museum and the maturing warehouses, the experience ends with a tasting of the company's most famous cheeses.