Emanuela Perenzin is the seventh maître fromager of Italy and triumphs with 2 golds at the World Championships

Rain of prizes for the Perenzin Dairy at the two international competitions of reference for the world of cheeses. At the World Cheese Awards 2023, which have just concluded in Trondheim, Norway, the Treviso dairy won the gold medal for the Organic Robiola di Capra, the silver medal for the Capra Pepe e Olio Evo Bio Riserva Gold Room and the bronze medal for Formaio Ciock.

«All three of the products we presented received an award - comments satisfied Emanuela Perenzin, owner of the San Pietro di Feletto dairy -. I am also very happy to have received the gold medal with Organic Goat's Robiola because often, in international competitions, very mature cheeses are mostly taken into consideration; in this case it was a very fresh cheese that won the gold and this is a source of great pride for us."

Latteria Perenzin climbed to the top step of the podium at the sixth edition of the Mondial du Fromage et des Produits Laitiers 2023, which was held from 10 to 12 September in Tours in the Loire Valley in France, where it won the gold medal with Capra Pepe and organic extra virgin olive oil.

Flattering successes sealed by the prestigious investiture of maître fromager conferred on Emanuela Perenzin by the Guilde Internationale des Fromagers - Confrérie de Saint-Uguzon, a brotherhood created in 1969 to transmit knowledge of dairy excellence. There are almost 9 thousand members all over the world, but only 7 in Italy can show off this title.

Former vice-president of the Guilde Internationale des Fromagers and owner of one of the most famous artisanal dairies in Italy where she has worked for almost 40 years, Emanuela Perenzin is also an ONAF master taster and sensorial judge. Four generations of cheesemakers behind her, since she was a little girl she has spent the long years of apprenticeship that led her to be what she is today: an icon in the world of cheese. A coveted goal, but also a recognition of the almost 40 years of work that Emanuela Perenzin has dedicated to her company with great competence and passion.

Perenzin Latteria was founded in 1898 from an idea by Domenico Perenzin; 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 who represent the fifth generation. It has always worked with cow's milk, which was then joined by goat's milk (since 1999) and buffalo milk (since 2010). It produces traditional and organic cheeses, which have won multiple awards in both Italian and international competitions.