The “Latteria Sociale” was founded on 5 December 1954, thanks to the initiative and cooperative spirit of a group of farmers who decided to join together in a cooperative in order to turn the milk supplied by all the member producers into cheese, thus moving beyond the traditional rotating dairy system, which, although still valued, had by then become inadequate. Cheese is the simplest and most natural expression of agricultural work in mountain areas: raising livestock in the “Terre Alte” requires passion, commitment and hard work; it means working in balance with an environment that is precious and beautiful, but also fragile and at times harsh.
