Caseificio Sociale Val di Fiemme

It all begins with the mountains and with the people who care for them every day. The Caseificio Sociale Val di Fiemme was founded in 1966, when local farmers decided to join forces to support their work and collectively enhance the natural qualities of the milk produced in the valley. More than fifty years later, this vision remains at the heart of the cooperative. Today, more than 80 members share the same philosophy, preserving a predominantly family-run farming tradition.

Here, cheese begins long before it reaches the dairy, in the valley's barns and mountain pastures. Milk is collected twice a day, directly from mountain farms, and delivered fresh to the dairy for processing. The animals' diet receives the same careful attention: local Val di Fiemme hay and strictly non-GMO feed, with no silage. It is a short supply chain deeply rooted in the territory, where every step contributes to the quality of the final product.

The milk is transformed into more than 40 different types of cheese, both cow's milk and goat's milk varieties, with ageing periods ranging from very fresh cheeses to more mature ones. Each cheese follows its own path: the milk is selected according to its characteristics and directed to different production methods, while ageing is carefully monitored so that time can bring out the best aromas, flavours and textures.

Then comes summer, when the mountains rise even higher. The dairy can rely on seven mountain pastures for cattle and one for goats, where the animals spend the season from May to September feeding on fresh Alpine herbs. This is where the mountain pasture cheeses are born, recognisable by their characteristic straw-yellow colour and by aromas and flavours that seem to carry the essence of the Alpine pastures.

But the story of the dairy is not only about milk and cheese. It is a story of respect, family, trust and care—values that guide everyday work and connect people, animals, the environment and the territory. A tradition with deep roots that continues to look ahead, developing new products while preserving the ability to transform the richness of the mountains into authentic foods.

From freshly milked milk to cheese, from the barn to the mountain pasture: at Caseificio Sociale Val di Fiemme, the mountains are not simply where the cheese is made—they are part of every cheese.