The last turn-based dairy in operation throughout Trentino. Discover its products starting from the Casolét della Val di Sole Slow Food Presidium.
The Peio dairy is the last turn-based dairy in operation in Trentino. Visiting it in the morning and witnessing the routine of cheese processing, always the same since 1935, is an experience that well teaches the difference between what is produced industrially and what is still done as it once was, with the hands and knowledge of tradition. The cheesemaker works every day to produce local cheese, casolét (SlowFood garrison) and butter with cow's and goat's milk brought by the farmers of the valley. The caserada, that is the cheese production of a day, is owned by one of the members of the dairy, in turn, and the number of caseradas that belongs to each is proportional to the amount of milk brought to the dairy. All cheese is made from raw milk.
STRENGTH
The tradition and presence of products that are made as they used to be, such as Casolét, Slow Food Presidium.
