Founded in 1963, the agricultural cooperative of the Caseificio Sociale Val di Fassa has grown over the years respecting the same philosophy of the time: taking care of the territory, supporting the associated livestock companies (about 30) and offering quality cheeses.
What makes a mountain cheese unique? The clean and sparkling air, the pastures with their variety of herbs and flowers, the animals that burn quietly, the wisdom and passion of the cheesemakers. With the inauguration of the new headquarters in 2012, the premises dedicated to milk processing were moved from Campitello to Pera. The store in Stréda de Pent de Sèra, towards the cable car, always houses the "Bianco" shop and bar. It is impossible not to stop and take home a little piece of "Cher de Fascia", the local excellence (fresh, aged or in the alpine version), of the Dolomites, Vajolet or Marmolada. And what about yogurt and fresh cream? If you sit on the terrace you can even taste them: natural, with berries or drops of wildflower honey. There is also a selection of jams and typical Trentino products.
The Caseificio Sociale Val di Fassa is awarded the "Quality Trentino" label.
