Caseificio Presanella cheese makers source milk from the farms of upper Val di Sole, where the cattle graze on herbs in their pastures and drink from Alpine springs.
The strict rules that govern cattle farming (mostly of the Brown breed) enable the production of cheeses that respect nature and keep ancient dairy traditions alive. Here, you can sample products like Trentingrana, the Slow Food speciality Casolét, Stravecchio Nonno Franz and Nostrano Noce, as well as having the option to tour the production facility. This educational tour entitled “Oggi come ieri” (The same as always) is an opportunity to glimpse the traditions and customs that cheese makers of the past used in farming animals on Alpine pastures and meadows, and their techniques for producing butter and cheese, which remain the same now as they have always been.
HIGHLIGHT
The cellar for ageing Trentingrana.
