The “Latteria Sociale” was founded on December 5, 1954, thanks to the resourcefulness and cooperative spirit of a group of farmers who decided to unite in a cooperative with the aim of transforming into cheese the milk conferred by all the producer members, thus overcoming the much appreciated but now inadequate instrument of the rotating dairy.
Cheeses are the simplest and most natural expression of agricultural work in mountain territories: raising livestock in the “Highlands” requires passion, commitment, effort; it means working in balance with a precious and beautiful, but also fragile and sometimes hostile environment.




