The Caseificio di Rumo cheese company began in 1954, by bringing together all those who would previously take turns at cheese-making in the various districts of the town.
It took the form of an agricultural cooperative and now boasts 60 cattle-farming members who produce cow's milk. Each year, the Caseificio receives around 4,500,000 kg of milk from the farms for processing. Many of the associated dairy farms are located in farmsteads high in the mountains, at altitudes of over 1,000 metres. The cheeses it produces are: Trentingrana, Rumes, Ciasolet, Lavazzè, fresh and aged Nostrano, Alpinelle, Alpinelle with herbs, Tosella and Ricotta.
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