Caseificio Sociale Val di Fassa S.C.A.

The Caseificio Sociale Val di Fassa collects milk from the Dolomite pastures and transforms it into Grana Padano DOP, a hard cheese that here takes on the character of a high-altitude landscape. Behind every wheel is a cooperative structure: founded in 1963, the company has brought together about thirty local breeders for over sixty years, with herds of Bruna, Pezzata Rossa, and Grigia Alpina breeds, all managed to a single quality standard. The cheesemaking process entrusts its primary task to time. Slow aging builds the characteristic “grana”—that fine, granular fracture—and simultaneously the layered flavor that distinguishes the mature product from the young. It's a cycle that starts from the forage of the meadows and arrives at the wheel on the aging shelves without skipping any steps. The dairy welcomes visitors all year round: those who come can follow the entire journey live, from freshly milked milk to the resting wheel, and understand how a wheel of Grana Padano is born, gesture after gesture.

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