To offer you a better browsing experience. By continuing to browse this site you agree to our use of cookies.

Milk and cheese

Milk processing is widespread and strictly linked to the high mountain pastures

Cattle farming in Valle di Cembra and Altopiano di Piné was limited to just a few heads. So in the nineteenth century, shared-ownership cheese factories were set up in various towns. The milk was brought here, even in small amounts, processed and sold as cheese.

The shared-ownership system mean that each small farmer managed to earn a share of the profit, calculated according to the amount of milk brought in, and offered the advantage of shared equipment and processing of the few litres that remained after the family’s own use.

Today there is only a niche production of fresh milk and goat's cheese, both truly excellent.