Caseificio Sociale degli Altipiani e del Vezzena S.c.a.

On the Trentino plateaus, where cows graze in summer, the Caseificio Sociale degli Altipiani e del Vezzena processes milk that bears the mark of the *malga* (mountain pasture). The cooperative was founded in 2005 from the merger of two dairies whose roots date back to 1864, and it builds its craft on that continuity. The entire production revolves around a single denomination, Asiago DOP, offered in two opposite and complementary styles: the fresh, delicate, and ready-to-eat version, and the aged one, which gains depth and a savory quality that grows with time, maturing between three and twenty-four months. This dual nature tells the story of a high-altitude cheese, linked to the rhythm of the pastures and the hand of those who refine it. The Lavarone headquarters doesn't remain closed behind the dairy walls: it opens its doors to visitors for direct tastings, where the fresh and aged versions are compared bite after bite. Those who ascend to the plateau can stop, observe the production process, and take home the authentic taste of Alpine tradition.

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