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The slow knead

At the end of the 80’s, thanks to mechanization of production processes the jointed knead appeared in cheese industry. This process allowed the acceleration of mozzarella cheese production in detriment …


caseificio perrella mozzarella artigianale impasto lento 8
caseificio perrella mozzarella artigianale impasto lento 9

Discover our products

It's nice to sit around the table and feel surrounded by the people you love, eat a bite and feel the sincere scent of things done as long ago. Every single product has been designed and created following the precepts of things done well, taking care of the details, going to the bottom to correct errors and make improvements.

Our strenght

Cutting-edge Logistic

From our factory in Verona, TuaLat, we are able to deliver all over Europe at competitive fares

Tailor-made product

Our mozzarella for pizza is perfectly suitable for both short and long cookings, keeping its white and milky texture and flavour.

Environmental commitment

We are deeply committed in reducing the environmental impact of all our processes in both our production sites.

Latest from our blog

News from our products, events and good recipes about Perrella's word. Look and read about our community!

Our 7 Slowness Lessons

To celebrate our first 60 years with you, we have decided to share with you what we have learned so far. We give you these little lessons of slowness that, [...]

Brand new sachet packaging for our Fiordilatte!

We are happy to present you the latest arrival in the family! From today our Fiordilatte Perrella becomes even easier to taste and to preserve in the practical single-use sachet. […]

The Autumn mozzarella “treccia”

Good morning everyone, here is a recipe for your parties: the autumn mozzarella “treccia”!   Ingredients: Perrella 1958 mozzarella “treccia”; pumpkin; pumpkin flowers; radicchio; eggplants; cream of chickpeas; anchovies in […]

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